Tuscan Kale and Cannellini Bean Soup
This Tuscan kale and cannellini bean soup is a hearty and flavorful dish that is perfect for a cold winter day. The soup is made with a base of vegetable broth, cannellini beans, and kale, and is seasoned with oregano, red pepper flakes, and Parmesan cheese. The soup is simmered until the kale is tender and the flavors have melded together.
This recipe for Tuscan kale and cannellini bean soup is inspired by the traditional Italian dish of ribollita. Ribollita is a Tuscan soup that is made with leftover vegetables, beans, and bread. The soup is typically cooked in a large pot over a low heat for several hours, allowing the flavors to meld together. Our version of the soup is a bit quicker and easier to make, but it still has all of the hearty flavor of the traditional dish. We use cannellini beans instead of leftover beans, and we simmer the soup for 10 minutes instead of several hours. The result is a delicious and flavorful soup that is perfect for a cold winter day.
Tuscan Kale and Cannellini Bean Soup Tuscan Kale and Cannellini Bean Soup Tuscan Kale and Cannellini Bean Soup Tuscan Kale and Cannellini Bean Soup
Prep time: 5 | Cook time: 10 | Serves: 2
Ingredients
  • 1 tablespoon olive oil
  • 1/2 cup chopped onion
  • 2 cloves garlic, minced
  • 3 cups vegetable broth
  • 1 (15 ounce) can cannellini beans, rinsed and drained
  • 1 bunch kale, chopped
  • 1/2 teaspoon dried oregano
  • 1/4 teaspoon red pepper flakes
  • 2 tablespoons grated Parmesan cheese
  • Salt and pepper to taste
Instructions
  1. Heat olive oil in a large pot over medium heat.
  2. Add onion and garlic and cook until softened, about 2 minutes.
  3. Stir in vegetable broth, cannellini beans, kale, oregano, and red pepper flakes.
  4. Bring to a boil, then reduce heat and simmer for 10 minutes, or until kale is tender.
  5. Stir in Parmesan cheese and season with salt and pepper to taste.
  6. Serve immediately.
Why It Works
  • The combination of cannellini beans and kale provides a hearty and filling base for the soup.
  • The oregano and red pepper flakes add a touch of spice and flavor to the soup.
  • The Parmesan cheese adds a touch of richness and depth to the soup.
  • Simmering the soup for 10 minutes allows the flavors to meld together and the kale to become tender.