Description
A hearty and comforting Tuscan white bean soup made with creamy cannellini beans, fresh vegetables, kale, and herbs in a rich broth. Perfect for cozy dinners and meal prep.
Ingredients
Scale
- 2 tablespoons olive oil
- 1 large yellow onion, diced
- 2 medium carrots, peeled and diced
- 2 celery stalks, diced
- 4 garlic cloves, minced
- 2 cans (15 oz each) cannellini beans, drained and rinsed
- 4 cups vegetable broth
- 1 sprig fresh rosemary
- 2 cups chopped kale
- Salt and black pepper, to taste
- Pinch of red pepper flakes (optional)
- 2 tablespoons fresh parsley, chopped
- 1 tablespoon lemon juice
Instructions
- Set a large soup pot over medium heat and add the olive oil.
- Add the diced onions, carrots, and celery. Sauté for 6–8 minutes until soft. Stir in the garlic and cook for 1 minute.
- Add the cannellini beans, vegetable broth, rosemary, salt, pepper, and red pepper flakes. Stir well.
- Bring to a boil, then reduce heat and simmer uncovered for 20–25 minutes.
- Remove the rosemary sprig. Use an immersion blender to partially blend the soup if desired.
- Add the kale and cook for another 5 minutes until wilted.
- Stir in lemon juice and chopped parsley. Adjust seasoning to taste.
- Serve hot with a drizzle of olive oil and crusty bread.
Notes
- For creamier soup, blend half of it using an immersion blender.
- Use fresh lemon juice for a bright, zesty finish.
- Top with parmesan or chili flakes for extra flavor.
- This soup freezes well for up to 2 months.