Tuscan White Bean and Kale Soup

 Tuscan White Bean and Kale Soup 

Ingredients:

2 tbsp olive oil

1 large onion, diced

2 carrots, diced

2 celery stalks, diced

4 garlic cloves, minced

1 tsp dried thyme

1 tsp dried rosemary

Salt and pepper, to taste

1/2 tsp crushed red pepper flakes (optional, for heat)

6 cups vegetable or chicken broth

2 cans (15 oz each) cannellini beans, drained and rinsed

1 can (15 oz) diced tomatoes

1 bunch of kale, ribs removed and leaves chopped

Freshly grated Parmesan cheese (for garnish)

Instructions:

Sauté the Aromatics:

In a large pot or Dutch oven, heat olive oil over medium heat.

Add diced onion, carrots, and celery. Sauté for 5–7 minutes, until the vegetables start to soften.

Add garlic, thyme, rosemary, salt, pepper, and red pepper flakes, stirring for about 1–2 minutes until fragrant.

Build the Soup:

Pour in the broth, stirring well to combine.

Add the cannellini beans and diced tomatoes with their juice.

Bring the mixture to a boil, then reduce the heat to low and let simmer for 20–25 minutes, allowing the flavors to meld.

Add the Kale:

Stir in the chopped kale, cooking for another 5–10 minutes until the kale has wilted but remains vibrant green.

Season and Serve:

Taste the soup and adjust seasoning as needed.

Ladle into bowls, and top with freshly grated Parmesan for extra richness.

This Tuscan White Bean and Kale Soup is best enjoyed with crusty bread or a side salad.

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