Description
A comforting and hearty Tuscan White Bean and Kale Soup featuring tender white beans, nutritious kale, and aromatic herbs simmered in a flavorful vegetable broth, perfect for a wholesome meal any day of the week.
Ingredients
Scale
Vegetables and Aromatics
- 1 onion, chopped
- 2 carrots, diced
- 2 celery stalks, diced
- 4 cloves garlic, minced
- 1 bunch kale, stems removed and leaves chopped
Herbs and Seasonings
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- Salt and pepper to taste
- Juice of 1 lemon
Liquids and Others
- 2 tablespoons olive oil
- 6 cups vegetable broth
- 2 cans (15 ounces each) white beans, drained and rinsed
- Grated Parmesan cheese (optional, for serving)
Instructions
- Sauté Vegetables: In a large pot, heat the olive oil over medium heat. Add the chopped onion, carrots, and celery. Sauté the vegetables until softened, about 5-7 minutes.
- Add Garlic and Herbs: Stir in the minced garlic, dried thyme, and oregano. Cook for an additional minute until the garlic becomes fragrant.
- Simmer Beans and Broth: Pour in the vegetable broth and add the drained and rinsed white beans. Bring the mixture to a boil, then reduce the heat and let it simmer for about 15 minutes.
- Add Kale: Add the chopped kale to the pot and cook for about 5 minutes, until the kale wilts.
- Season Soup: Season the soup with salt, pepper, and freshly squeezed lemon juice to taste.
- Serve: Serve the soup hot, and if desired, top with grated Parmesan cheese.
Notes
- For a creamier texture, you can blend a portion of the soup before adding the kale.
- Use canned beans to save time, or cook dried beans in advance.
- Adjust the seasoning, adding more lemon juice or herbs as preferred.
- Parmesan cheese is optional, skip for a vegan version or substitute with nutritional yeast.
- This soup freezes well for up to 3 months.
