Tuscan Kale and White Bean Soup

Tuscan Kale and White Bean Soup is a rustic Italian-inspired dish that’s perfect for cool weather or when you need a wholesome meal. The combination of tender white beans, vibrant kale, and a medley of vegetables creates a deliciously warming soup. Serve it with crusty bread for a comforting and complete meal.

Ingredients

• 2 tablespoons olive oil
• 1 medium onion, finely chopped
• 2 carrots, peeled and diced
• 2 celery stalks, diced
• 3 cloves garlic, minced
• 1/2 teaspoon red pepper flakes (optional, for heat)
• 1 teaspoon dried Italian seasoning (or a mix of oregano, basil, and thyme)
• 4 cups vegetable broth (or chicken broth)
• 2 cups water
• 1 can (14 oz) diced tomatoes
• 2 cans (15 oz each) white beans (e.g., cannellini or Great Northern), drained and rinsed
• 4 cups chopped kale (Tuscan kale or lacinato kale preferred)
• 1 sprig fresh rosemary (optional)
• Salt and black pepper to taste
• 1/4 cup grated Parmesan cheese (optional, for serving)
• Crusty bread or toasted baguette slices, for serving

Instructions

Step 1: Sauté the Vegetables

1. In a large pot, heat the olive oil over medium heat.
2. Add the chopped onion, carrots, and celery. Sauté for 5–7 minutes until the vegetables begin to soften.
3. Stir in the minced garlic, red pepper flakes (if using), and dried Italian seasoning. Cook for another 1–2 minutes until fragrant.

Step 2: Build the Soup Base

1. Add the vegetable broth, water, and diced tomatoes (with their juice) to the pot. Stir well to combine.
2. Add the white beans and rosemary sprig (if using). Bring the mixture to a boil.

Step 3: Simmer the Soup

1. Once boiling, reduce the heat to low and let the soup simmer for 20 minutes. This allows the flavors to meld together.

Step 4: Add the Kale

1. Stir in the chopped kale and let it cook for 5–7 minutes until tender but still vibrant green.
2. Remove the rosemary sprig (if used) and discard.

Step 5: Adjust Seasoning

• Taste the soup and season with salt and black pepper as needed.

Step 6: Serve

1. Ladle the soup into bowls and garnish with grated Parmesan cheese, if desired.
2. Serve with crusty bread or toasted baguette slices on the side.

Tips for Success

1. Bean Options: While cannellini beans are traditional, you can use Great Northern beans, navy beans, or chickpeas as substitutes.
2. Kale Substitutes: If kale isn’t available, substitute it with spinach or Swiss chard. Adjust the cooking time as spinach wilts faster.
3. Add Protein: For a heartier soup, add cooked Italian sausage, shredded chicken, or diced tofu.
4. Blending Option: For a creamier texture, blend a portion of the soup using an immersion blender or by transferring 1–2 cups to a blender and then mixing it back into the pot.
5. Storage: Store leftovers in an airtight container in the refrigerator for up to 4 days or freeze for up to 3 months.

Serving Suggestions

This Tuscan Kale and White Bean Soup pairs wonderfully with:

• A crisp green salad dressed with lemon vinaigrette.
• Garlic bread or cheesy toast for dipping.
• A glass of light red wine or sparkling water with lemon.

Conclusion

Tuscan Kale and White Bean Soup is a versatile and nutritious dish that’s perfect for cozy dinners or meal prep. Its wholesome ingredients and simple preparation make it a go-to recipe for any time of the year. Whether you’re serving it as a starter or a main course, this soup will warm your heart and fill your belly. Enjoy!

Happy cooking!