Tuscan White Bean and Kale Soup

Ingredients

• 3 tbsp olive oil, plus more for drizzling
• 1 yellow onion, diced
• 2 carrots, peeled and diced
• 2 celery stalks, diced
• 4 cloves garlic, minced
• 1 tbsp fresh rosemary, minced (or 1 tsp dried)
• 1/2 tsp red pepper flakes (optional)
• 3 (15 oz) cans cannellini beans, drained and rinsed
• 6 cups vegetable or chicken broth
• 1 parmesan rind (optional, for depth)
• 5 cups chopped curly kale, tough stems removed
• 1 1/4 tsp salt, plus more to taste
• 1/4 cup grated parmesan cheese, for serving

Instructions

1. Heat the olive oil in a large 5 to 6 quart pot over medium heat.
2. Add the onion, carrots, and celery and cook for 6 to 7 minutes, stirring occasionally, until softened.
3. Stir in the garlic, rosemary, and red pepper flakes if using, and cook for 1 minute until fragrant.
4. Add two of the three cans of beans along with the broth and the parmesan rind if using, and stir to combine.
5. In a separate small bowl, mash the remaining can of beans with a fork until mostly smooth, then stir this into the pot; this helps naturally thicken the broth.
6. Bring the soup to a boil over high heat, then reduce to low so it holds a gentle simmer, and cook uncovered for 15 minutes to let the flavors meld.
7. Add the chopped kale and continue to simmer for 8 to 10 minutes, until the kale is completely tender and no longer tough or fibrous.
8. Remove and discard the parmesan rind if used, then stir in the salt and taste, adjusting seasoning as needed.
9. Ladle into bowls, drizzle with a little extra olive oil, and top with grated parmesan before serving.

Tips

Why You'll Love This

• Simple pantry ingredients with big Italian flavor
• High in fiber and plant protein from beans
• Ready in under an hour with minimal chopping

Nutrition

Nutrition values are estimated per serving based on the ingredients used.