Tuscan White Bean Soup with Kale
This white bean kale soup is hearty, healthy, and full of flavor. Easy to make with pantry staples and perfect for cozy dinners. This Tuscan white bean soup with kale is ready in under 30 minutes!
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 8 servings 1x
- Category: Dinner
- Method: Stovetop
- Cuisine: Italian
- Diet: Vegetarian
Ingredients
1 tablespoon extra virgin olive oil
2 celery stalks, finely chopped
2 large carrots, finely chopped
1 medium onion, diced
1/4 teaspoon salt
4 garlic cloves, minced
1 tablespoon dried rosemary, chopped (or 2 tablespoons fresh rosemary leaves)
2 15-ounce cans white beans, such as cannelini or great northern
4 cups of vegetable, low sodium
1 bunch of kale, trimmed and chopped
1/2 cup parmesan cheese, shredded or grated
2 tablespoons lemon juice
Red pepper chili flakes, optional topping
Instructions
Heat olive oil on medium-high in a large pot. Sauté the celery, carrots, and onions for 5 to 7 minutes, or until the onions are translucent. Add the salt, garlic, and rosemary and cook for an additional minute. Add in the beans and broth. Bring to a simmer and cook for 15 to 20 minutes. Stir in the kale leaves and cook until softened, about 2-3 minutes.
Remove from the heat and stir in the cheese and lemon juice. Salt and pepper to taste.
Top with additional cheese and fresh lemon juice if desired. Top with red pepper chili flakes if desired.
Serve with your favorite rustic bread!
Notes
To make it more filling, add in your favorite cooked rice or short-grain pasta.
Find it online: https://onehungrybunny.com/tuscan-white-bean-soup-with-kale/
