Tuscan-Style Kale and White Bean Soup
This Tuscan-style kale and white bean soup is a hearty and flavorful dish that's perfect for a cold night. The soup is made with a base of vegetable broth, cannellini beans, and chopped vegetables, and is then simmered until the vegetables are tender and the flavors have melded. The addition of kale at the end of the cooking process adds a pop of color and nutrition. This soup is a great way to use up leftover vegetables, and it can be easily customized to your own taste.
Tuscan-style kale and white bean soup is a classic Italian dish that has been enjoyed for centuries. The soup is believed to have originated in the Tuscany region of Italy, where it is often served as a starter or main course. The soup is typically made with a base of vegetable broth, cannellini beans, and chopped vegetables, and is then simmered until the vegetables are tender and the flavors have melded. The addition of kale at the end of the cooking process adds a pop of color and nutrition. Over the years, the soup has become a popular dish all over the world, and there are now many different variations on the original recipe. Some common variations include adding meat, such as sausage or bacon, to the soup, or using different types of beans, such as kidney beans or black beans.
Tuscan-Style Kale and White Bean Soup Tuscan-Style Kale and White Bean Soup Tuscan-Style Kale and White Bean Soup Tuscan-Style Kale and White Bean Soup
Prep time: 15 | Cook time: 30 | Serves: 4
Ingredients
  • 1 tablespoon olive oil
  • 1 medium yellow onion, chopped
  • 2 cloves garlic, minced
  • 2 carrots, peeled and chopped
  • 2 celery stalks, chopped
  • 4 cups vegetable broth
  • 1 (15-ounce) can cannellini beans, rinsed and drained
  • 1 bunch kale, chopped
Instructions
  1. Heat the olive oil in a large pot over medium heat.
  2. Add the onion, garlic, carrots, and celery and cook until softened, about 5 minutes.
  3. Add the vegetable broth and beans and bring to a boil.
  4. Reduce heat to low, cover, and simmer for 15 minutes.
  5. Add the kale and cook until wilted, about 5 minutes.
  6. Season with salt and pepper to taste.
  7. Serve hot.
Why It Works
  • The use of vegetable broth as the base of the soup gives it a light and flavorful taste.
  • The addition of cannellini beans adds protein and fiber to the soup.
  • The use of chopped vegetables, such as carrots, celery, and onion, adds sweetness and depth of flavor to the soup.
  • The addition of kale at the end of the cooking process adds a pop of color and nutrition to the soup.