Hearty Kale and White Bean Soup

This hearty kale and white bean soup is the perfect comfort food for a cold day. It's packed with vegetables, beans, and flavor, and it's easy to make. Simply heat some olive oil in a large pot over medium heat. Add some chopped onion, carrots, celery, and garlic and cook until softened. Stir in some canned cannellini beans, diced tomatoes, and vegetable broth. Bring to a boil, then reduce heat and simmer for 15 minutes. Add some chopped kale and cook until wilted. Season with salt and pepper to taste. Serve hot and enjoy!

This recipe is inspired by a dish that I first ate in Tuscany. I was on a cooking vacation, and we spent a day visiting a local farm. The farmer's wife cooked us a simple meal of kale and white bean soup, and it was one of the most delicious things I've ever eaten. I've been making this soup ever since, and it's always a hit with my family and friends. I hope you enjoy it as much as I do!

Prep time: 15 | Cook time: 30 | Serves: 4

Ingredients

• 1 tablespoon olive oil
• 1 onion, chopped
• 3 carrots, chopped
• 2 celery stalks, chopped
• 4 cloves garlic, minced
• 2 (15 ounce) cans of cannellini beans, rinsed and drained
• 1 (15 ounce) can of diced tomatoes
• 4 cups vegetable broth
• 1 bunch kale, chopped

Instructions

1. Heat the olive oil in a large pot over medium heat.
2. Add the onion, carrots, celery, and garlic and cook until softened, about 5 minutes.
3. Stir in the beans, tomatoes, and vegetable broth.
4. Bring to a boil, then reduce heat and simmer for 15 minutes.
5. Add the kale and cook until wilted, about 5 minutes more.
6. Season with salt and pepper to taste.
7. Serve hot.

Why It Works

• The combination of kale and white beans makes for a hearty and filling soup.
• The vegetables add sweetness and flavor to the soup.
• The tomatoes add acidity and brightness to the soup.
• The vegetable broth gives the soup a savory base.
• The salt and pepper add flavor to the soup.
• The olive oil adds richness to the soup.