A warm, hearty Tuscan white bean and kale soup is the perfect blend of wholesome ingredients and comforting flavors. This recipe brings together creamy cannellini beans, tender kale, and rich herbs for a satisfying and nutritious meal. Let’s get cooking!
Ingredients:
- Cannellini Beans: 3 cans (15 ounces each), drained and rinsed
- Yellow Onion: 1, thinly sliced
- Garlic: 4 cloves, minced
- Olive Oil: 2 tablespoons
- Carrots: 2 large, peeled and sliced
- Celery: 1 stalk, chopped
- White Wine: 1/3 cup (such as pinot grigio)
- Kale: 2 cups, chopped with stems removed
- Broth: 2 1/4 to 4 cups chicken or vegetable broth (adjust for preferred consistency)
- Tomato Paste: 1 tablespoon
- Salt: 1 teaspoon, or to taste
- Black Pepper: 1/4 teaspoon, or adjust to taste
- Optional Spice: 1/4 teaspoon red pepper flakes for a kick
- Italian Seasoning: 1/4 teaspoon
- Bay Leaves: 2
- Dried Thyme: 1 teaspoon
- Dried Oregano: 1 teaspoon
Instructions:
- Sauté the Veggies and Spices: In a large pot or Dutch oven, heat olive oil over medium heat. Add the sliced onion and sauté for about 5 minutes until it starts to brown. Add the carrots, celery, and minced garlic. Stir well and continue sautéing for another 10 minutes, allowing the veggies to soften and gain color.
- Deglaze with Wine: Pour in the white wine and cook for 5-7 minutes, stirring occasionally, until most of the liquid evaporates, releasing the browned flavors from the pan.
- Add Beans and Seasonings: Add the cannellini beans, tomato paste, salt, pepper, bay leaves, thyme, and oregano. If you like some heat, sprinkle in the red pepper flakes. Pour in 2 1/4 cups of broth to start; you can adjust later for desired thickness. Stir to blend.
- Simmer the Soup: Bring the mixture to a gentle boil, then reduce heat to low, cover, and simmer for 15 minutes to allow the flavors to meld.
- Blend for Creaminess: Remove the bay leaves. Scoop out about 2 1/2 to 3 cups of the soup and blend until smooth. Pour the blended mixture back into the pot to add creaminess. Add more broth as needed to achieve your desired consistency.
- Finish with Kale: Add the chopped kale and simmer for another few minutes until the kale wilts. Taste and adjust seasoning with more salt, pepper, or a splash of lemon juice for brightness.
- Serve and Enjoy: Ladle the soup into bowls and serve warm with a crusty bread for dipping.
This Tuscan white bean and kale soup is a delicious, healthy option to cozy up with, packed with nutrients and comforting flavors. Enjoy every spoonful!
