Description
This Easy Tuscan White Bean Soup is a hearty and comforting dish perfect for any season. Loaded with cannellini beans, fresh vegetables, and aromatic herbs, it offers a flavorful and nutritious meal that’s simple to prepare. The addition of kale adds a healthy green twist, making this soup both wholesome and delicious.
Ingredients
Scale
Vegetables
- 1 medium yellow onion, chopped
- 2 medium carrots, chopped
- 2 ribs celery, chopped
- 3 cloves garlic, minced
- 2 cups kale, chopped and stemmed
Legumes & Broth
- 3 cups cooked cannellini beans (or two 15 oz cans, rinsed and drained)
- 4 cups vegetable broth
Herbs & Seasonings
- 1 tablespoon fresh rosemary, chopped
- 1 teaspoon fresh thyme leaves (or 1/2 teaspoon dried)
- 1/2 teaspoon salt (or to taste)
- 1/4 teaspoon black pepper (or to taste)
- 1 tablespoon lemon juice (optional, for brightness)
Oil
- 2 tablespoons olive oil
Instructions
- Sauté the Vegetables: Heat olive oil in a large pot over medium heat. Add the chopped onion, carrot, and celery, cooking for 7–8 minutes until the vegetables are softened and fragrant.
- Add Garlic and Herbs: Stir in minced garlic, fresh rosemary, and thyme leaves. Cook for 1–2 minutes until the garlic is fragrant but not browned, allowing the herbs to release their aroma.
- Add Beans and Broth: Pour in the cooked cannellini beans and vegetable broth. Stir everything well to combine and bring the mixture to a boil over medium-high heat.
- Simmer the Soup: Reduce the heat to low and let the soup simmer gently for 20 minutes. This allows the flavors to meld together and the soup to thicken slightly.
- Add Kale: Stir in the chopped kale and continue cooking for another 5 minutes until the greens are tender but still vibrant.
- Season to Taste: Add salt, black pepper, and lemon juice if desired. Stir well to incorporate the seasonings evenly throughout the soup.
- Serve: Ladle the hot soup into bowls and serve immediately. This soup pairs wonderfully with crusty bread or your favorite toppings.
Notes
- For a creamier texture, blend a portion of the soup using an immersion blender before adding the kale.
- Feel free to substitute kale with spinach or Swiss chard for a different leafy green option.
- Adding a pinch of crushed red pepper flakes provides a spicy kick.
- Use low-sodium vegetable broth to control the salt level.
- This soup can be stored in an airtight container in the refrigerator for up to 4 days or frozen for up to 3 months.
