Tuscan White Bean & Kale Soup

A hearty and nourishing soup featuring creamy white beans, fresh kale, and savory broth, perfect for a cozy dinner or healthy lunch option.

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Prep Time 10

Cook Time 30

Total Time 40

Servings: 4 servings

Course: Main Course, Soup

Cuisine: Italian

Calories: 275

Main Ingredients

800 g 2 cans (400g each) white beans, drained and rinsed These creamy beans add protein and texture.
200 g fresh kale, chopped Packed with vitamins.
3 cloves garlic, minced Adds robust flavor.
1 onion, diced Provides sweetness and depth.
2 medium carrots, sliced Offers sweetness and crunch.
400 g diced tomatoes, canned Adds acidity and richness.
1 liter vegetable broth Foundation of the soup.
1 tsp dried thyme Complements other flavors.
1 tsp dried rosemary Adds fragrant, woodsy element.
to taste salt and pepper Essential for balancing flavors.
to taste red pepper flakes (optional) For added spice.
2 tbsp olive oil For sautéing vegetables.

Preparation

Heat olive oil in a large pot over medium heat until it shimmers.
Add diced onion and minced garlic, sautéing until softened, about 2-3 minutes.
Stir in sliced carrots and cook for about 5 minutes until they become slightly tender.
Add in the diced tomatoes, vegetable broth, thyme, and rosemary. Bring to a gentle simmer.
Incorporate the white beans and chopped kale into the pot. Simmer for another 10-15 minutes.
Season to taste with salt, pepper, and red pepper flakes, if desired.
Serve hot, ideally with a side of crusty bread.

Customize your herbs or add protein like shredded chicken. Garnish with lemon zest for freshness.