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Tuscan White Bean & Kale Soup - Cozy, Hearty, and Simple

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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 6 servings
Ingredients Method

Ingredients
  

  • Olive oil: For sautéing and flavor.
  • Yellow onion (1 medium), carrot (2 small), celery (2 ribs): The aromatic base.
  • Garlic (4 cloves), minced: Bright, savory backbone.
  • Tomato paste (1 tablespoon): Adds body and umami.
  • Crushed red pepper flakes (optional, 1/4 teaspoon): Gentle heat.
  • Dried thyme (1 teaspoon) and dried oregano (1 teaspoon): Earthy herbs.
  • Bay leaf (1): Subtle complexity.
  • Vegetable or chicken broth (6 cups): Use low-sodium to control salt.
  • Cannellini beans (2 cans, 15 oz each), drained and rinsed: Creamy texture and protein.
  • Kale (1 large bunch, about 8 cups chopped): Curly or lacinato both work; remove tough stems.
  • Parmesan rind (optional, 1 piece): For savory depth.
  • Lemon (1): Zest and juice to brighten.
  • Fresh parsley (a small handful), chopped: Clean finish.
  • Salt and black pepper: To taste.
  • Crusty bread and grated Parmesan (for serving, optional): Always welcome.

Method
 

  1. Prep the vegetables: Dice the onion, carrot, and celery. Mince the garlic. Strip the kale leaves from their stems and chop into bite-size pieces. Rinse the beans.
  2. Sauté the aromatics: Warm 2 tablespoons olive oil in a large pot over medium heat. Add onion, carrot, and celery with a pinch of salt. Cook, stirring, until softened and lightly golden, about 6–8 minutes.
  3. Add garlic and tomato paste: Stir in the garlic, tomato paste, thyme, oregano, and red pepper flakes (if using). Cook 1–2 minutes until fragrant and the paste darkens slightly.
  4. Build the broth: Pour in the broth. Add the bay leaf and Parmesan rind if you’re using it. Bring to a gentle boil.
  5. Add the beans: Stir in the cannellini beans. Reduce heat to a simmer and cook 10 minutes so the flavors meld.
  6. Thicken a little (optional but great): Use a ladle to scoop about 1 cup of soup (mostly beans and broth) into a bowl and mash with a fork, or use an immersion blender for a few quick pulses directly in the pot. This gives the soup a creamy body without dairy.
  7. Add the kale: Stir in the chopped kale. Simmer 8–10 minutes until tender but still bright. Fish out the bay leaf and Parmesan rind.
  8. Finish and season: Add the zest of half a lemon and juice to taste (start with 1 tablespoon). Stir in parsley. Taste and adjust salt and pepper. If it needs more richness, add a drizzle of olive oil.
  9. Serve: Ladle into bowls. Top with grated Parmesan, black pepper, and a squeeze of lemon if you like. Serve with crusty bread.