Description
Warm up with a bowl of Tuscan White Bean and Kale Soup, a hearty and nutritious delight that’s perfect for cozy dinners. Packed with tender white beans, fresh kale, and aromatic vegetables, this flavorful soup is both satisfying and healthy. Ideal for meal prep or a quick weeknight meal, it’s a delicious way to enjoy plant-based goodness.
Ingredients
2 tablespoons olive oil
1 onion, chopped
2 carrots, diced
2 celery stalks, diced
4 cloves garlic, minced
1 teaspoon dried thyme
1 teaspoon dried rosemary
1/2 teaspoon red pepper flakes (optional)
1 can (15 ounces) diced tomatoes
4 cups vegetable broth
2 cans (15 ounces each) white beans, drained and rinsed
3 cups chopped kale, stems removed
Salt and pepper, to taste
1 tablespoon lemon juice (optional)
Instructions
- In a large pot, heat olive oil over medium heat. Add chopped onion, carrots, and celery. Cook for 5-7 minutes until softened.
- Stir in garlic, thyme, rosemary, and red pepper flakes (if using). Sauté for another minute until fragrant.
- Pour in diced tomatoes and vegetable broth. Bring the soup to a simmer.
- Add white beans and chopped kale. Simmer for 10-15 minutes until kale is tender.
- Season with salt, pepper, and lemon juice if desired. Serve hot, optionally garnished with grated Parmesan or a drizzle of olive oil.
Notes
Customization: Feel free to add protein like shredded chicken or sausage for a heartier soup.
Storage: Leftovers can be stored in the refrigerator for up to 5 days or frozen for up to 3 months.
Serving Suggestion: Serve with crusty bread or a light salad for a complete meal.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 6 servings
- Calories: 190 kcal per serving