Tuscan White Bean Kale Soup
A hearty, comforting Tuscan-style soup with cannellini beans, kale, aromatic vegetables, and bright lemon. Easy to make, pantry-friendly, and perfect for leftovers.
Ingredients
Main
- 2 tbsp olive oil
- 1 medium yellow onion diced
- 2 carrots peeled and diced
- 2 celery stalks diced
- 4 garlic cloves minced
- 1 tsp dried oregano
- ½ tsp crushed red pepper flakes optional
- 15 oz cannellini (white) beans , drained and rinsed
- 6 cups low-sodium vegetable or chicken stock
- 1 bay leaf
- 1 bunch kale about 6–8 oz, stems removed and leaves chopped
- 1 tbsp fresh lemon juice
- Salt and freshly ground black pepper to taste
- Freshly grated Parmesan or Pecorino for serving (optional)
- Crusty bread or crostini for serving
Instructions
- Heat olive oil in a large Dutch oven over medium heat. Add the onion, carrots, and celery and cook until softened, about 6–8 minutes. Add garlic, oregano, and red pepper flakes and cook 30–60 seconds until fragrant.
- Stir in the drained cannellini beans and pour in the stock. Add the bay leaf and bring to a gentle simmer. Simmer 12–15 minutes to allow flavors to meld.
- Remove 1–1 1/2 cups of the soup solids and mash roughly with a fork (or pulse in a blender). Return mashed mixture to the pot to thicken the soup. Add chopped kale and simmer 5–7 minutes until tender.
- Stir in lemon juice and season with salt and pepper. Serve hot with a drizzle of extra-virgin olive oil and grated Parmesan if desired. Serve with crusty bread.
Notes
- To add meatiness, brown sliced Italian sausage or pancetta with the aromatics before the vegetables.
- For a creamier finish, stir in 1/2 cup heavy cream or a spoonful of ricotta.
- Freeze in airtight containers for up to 3 months. Thaw overnight before reheating.
Nutrition
Calories: 310kcalCarbohydrates: 40gProtein: 15gFat: 10gSaturated Fat: 2gSodium: 620mgSugar: 6g
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