Simple and Nourishing Tuscan White Bean Soup with Kale

Ingredients

• 2 tbsp Olive Oil (extra virgin, for sautéing)
• 1 medium Yellow Onion (diced)
• 3 cloves Garlic (minced)
• 1 large Carrot (peeled and diced)
• 2 stalks Celery Stalks (diced)
• 2 15 oz cans Canned Cannellini Beans (drained and rinsed)
• 4 cups Low‑Sodium Vegetable Broth (can substitute with chicken broth)
• 1 14.5 oz can Diced Tomatoes (optional for extra acidity)
• 2 cups Kale (stems removed, leaves chopped)
• 1 tsp Dried Rosemary (part of Italian herb blend)
• 1 tsp Dried Thyme (part of Italian herb blend)
• 1 Bay Leaf (adds depth of flavor)
• to taste Salt
• to taste Black Pepper
• 2 tbsp Parmesan Cheese (freshly grated, for garnish)
• 4 slices Crusty Bread (for dipping, optional)

Instructions

1. Prepare Vegetables

   Dice the onion, mince the garlic, peel and dice the carrot, and dice the celery. Remove kale stems and roughly chop the leaves.

   Time: PT5M

2. Sauté Aromatics

   Heat olive oil in a large pot over medium heat. Add the onion and sauté until translucent, about 3‑4 minutes, then add the garlic and cook another minute.

   Time: PT5M

   Temperature: medium heat

3. Add Carrot and Celery

   Stir in the diced carrot and celery and cook for 3 minutes, allowing them to soften slightly.

   Time: PT3M

   Temperature: medium heat

4. Combine Beans and Liquids

   Add the drained cannellini beans, vegetable broth, diced tomatoes, dried rosemary, dried thyme, and bay leaf. Bring the mixture to a gentle boil.

   Time: PT2M

   Temperature: medium-high heat

5. Simmer the Soup

   Reduce heat to low and let the soup simmer uncovered for 20 minutes, allowing the flavors to meld.

   Time: PT20M

   Temperature: low simmer

6. Add Kale

   Stir in the chopped kale and continue to simmer for another 5 minutes, until the kale is wilted but still bright green.

   Time: PT5M

   Temperature: low simmer

7. Season and Finish

   Remove the bay leaf, then season the soup with salt and freshly ground black pepper to taste.

   Time: PT1M

8. Serve

   Ladle the soup into bowls, sprinkle each serving with grated Parmesan cheese, and serve with crusty bread on the side for dipping.

   Time: PT2M

Nutrition Facts

Calories

250

Protein

12 g

Carbohydrates

30 g

Fat

8 g

Fiber

8 g