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A bowl of rustic Tuscan white bean and kale soup

Tuscan white bean and kale soup

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Prep Time 10 minutes
Cook Time 20 minutes
Servings: 5
Course: Dinner, Lunch, Main Course
Cuisine: Italian, Mediterranean
Calories: 210
Ingredients Method Notes

Ingredients
  

  • 2 tbsp Extra Virgin Olive Oil
  • 1 medium yellow onion diced
  • 3 carrots peeled and sliced into rounds (optional)
  • 4 cloves garlic minced
  • 2 cans 15 oz each Cannellini beans, rinsed and drained
  • 1 bunch Lacinato kale stems removed and chopped
  • 6 cups Vegetable broth
  • 1 tbsp Italian seasoning
  • 1/2 tsp Crushed red pepper flakes
  • 1 tbsp Fresh lemon juice
  • Salt and black pepper to taste

Method
 

  1. Heat olive oil in a large pot over medium heat. Add onion and carrots; sauté for 5–6 minutes.
  2. Add garlic and Italian seasoning; cook for 1 minute until fragrant.
  3. Pour in vegetable broth and cannellini beans. Bring to a boil, then simmer for 10 minutes.
  4. (Optional) Mash a few beans against the side of the pot to thicken the broth.
  5. Stir in the chopped kale and simmer for 5 minutes until tender.
  6. Remove from heat. Stir in lemon juice and red pepper flakes. Season with salt and pepper.
  7. Serve hot with a drizzle of olive oil.

Notes

  • The Creamy Secret: Mash 1/2 cup of beans against the side of the pot with a fork or wooden spoon for a "creamless" creamy texture.
  • Kale Prep: Use Lacinato (Dino) kale for a more tender bite; curly kale works but requires 2–3 extra minutes of simmering.
  • Parmesan Rind: If not strictly vegan, simmer a leftover Parmesan rind in the broth to add an authentic "umami" depth.
  • Acid is Key: Do not skip the lemon juice at the end; it neutralizes the earthiness of the beans and makes the flavors "pop."
  • Salt Control: Canned beans and store-bought broth vary in salt. Season with salt only after the soup has simmered for 10 minutes.
  • Liquid Adjustment: Beans absorb liquid as they sit. If reheating the next day, add a splash of water or broth to loosen the consistency.