Tuscan White Bean Soup with Kale Recipe
This Tuscan White Bean Soup with Kale is a hearty and nutritious dish featuring cannellini beans, fresh vegetables, and fragrant Italian seasoning. Perfect for a comforting meal, this soup blends creamy textures with a bit of zest from optional lemon and fresh parsley garnish. It’s easy to prepare on the stovetop and makes a wonderful gluten-free and vegetarian option.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 6 servings 1x
- Category: Soup
- Method: Stovetop
- Cuisine: Tuscan, Italian
- Diet: Gluten Free, Vegetarian
Ingredients
Scale
Soup Base
- 3 tablespoons of olive oil
- 1 large yellow onion, diced
- 5 cloves garlic, minced
- 2 large carrots, diced
- 2 celery stalks, diced
- ¼ teaspoon Italian seasoning
- 2 tablespoons of tomato paste
Liquids and Beans
- 4 cups of water
- 2 low-sodium vegetable bouillon cubes
- 3 (15-ounce) cans of cannellini beans, drained and rinsed
Seasoning and Additions
- 1 teaspoon salt (or to taste)
- ¼ teaspoon black pepper (or to taste)
- 3 cups of kale, stems removed and chopped
- 1 lemon (optional, for juice)
- Parsley (optional, for garnish)
Instructions
- Heat the oil and sauté vegetables: Over medium-high heat, heat the olive oil in a large pot with a lid. Add the diced onion, minced garlic, diced carrots, and diced celery. Sauté the mixture for about 5 minutes until the vegetables are softened and fragrant.
- Add Italian seasoning: Sprinkle in the Italian seasoning and stir it into the vegetables for approximately 20 seconds to release its flavor.
- Incorporate tomato paste: Add the tomato paste to the pot, mixing it well with the sautéed vegetables and seasoning. Cook for another 20 seconds to deepen the flavors.
- Add liquids and beans, then simmer: Pour in 4 cups of water and add the vegetable bouillon cubes. Then add the drained and rinsed cannellini beans, salt, and black pepper. Stir everything well and bring the mixture to a boil. Cover with the lid, reduce the heat to a simmer, and cook for 20 minutes to meld the flavors.
- Blend part of the soup: After simmering, turn off the heat and uncover the pot. Using a blender or immersion blender, blend 2 cups of the soup until smooth. Pour the blended soup back into the pot and stir to combine, creating a creamy yet chunky texture.
- Add kale and optional lemon juice: Stir in the chopped kale and, if desired, the juice of one lemon. Mix well, cover again, and allow the residual heat of the soup to wilt the kale gently over 5 minutes.
- Serve and garnish: Ladle the soup into bowls, optionally garnishing with fresh parsley for added color and flavor. Serve hot for a nourishing meal.
Notes
- You can adjust salt and pepper according to taste or dietary needs.
- For a thicker soup, blend more of the soup before re-incorporating it.
- If you prefer, substitute kale with spinach or Swiss chard as alternatives.
- Adding lemon juice at the end brightens the flavors, but it’s optional.
- Use low-sodium vegetable bouillon cubes to better control sodium levels.
Keywords: Tuscan white bean soup, kale soup, cannellini beans recipe, vegetarian Italian soup, healthy bean soup
