Tuscan White Bean and Kale Soup Recipe – Hearty, Healthy, and Delicious

• 2 tablespoons olive oil
• 1 medium onion, diced
• 3 cloves garlic, minced
• 2 carrots, peeled and diced
• 2 celery stalks, diced
• 4 cups vegetable or chicken broth
• 2 (15-ounce) cans cannellini beans, drained and rinsed
• 1 bunch kale, stems removed and leaves chopped
• 1 (14.5-ounce) can diced tomatoes
• 1 teaspoon dried rosemary
• 1/2 teaspoon dried thyme
• Salt and pepper to taste
• 1/4 teaspoon red pepper flakes (optional, for heat)
• Grated Parmesan cheese for serving (optional)
• Fresh parsley or basil for garnish (optional)

To sauté the vegetables, put the olive oil in a big saucepan and heat it to a medium temperature.

Add the celery, carrots, and diced onion. Cook until the vegetables are tender, 5 to 7 minutes. Cook for a further one to two minutes, or until aromatic, after adding the minced garlic.

Add the beans and broth:

Add the cannellini beans, diced tomatoes, broth, thyme, rosemary, and red pepper flakes, if using. To enable the flavors to merge, bring the mixture to a boil, then lower the heat and simmer it for ten minutes.

Add the kale:

Cook the chopped kale for a further five to seven minutes, or until it is soft and wilted. As necessary, add salt and pepper to taste. Serve: Pour soup into bowls and cover with a ladle.

How to Prepare

Tuscan White Bean and Kale Soup is a one-pot meal that’s both easy and quick to prepare. Start by sautéing onions, carrots, and celery to build a flavorful base. Then, add the beans, tomatoes, and broth to create a rich, savory soup. Kale is stirred in towards the end to keep it tender but not overcooked. The result is a wholesome, nutritious soup that’s perfect for weeknight dinners or meal prep.