Can I use dried beans instead of canned?

Absolutely! Soak 1 cup of dried cannellini beans overnight, then cook them until tender before adding to the soup. It takes longer, but the flavor is incredible.

What if I don't have an immersion blender?

No worries! Carefully transfer half the soup to a regular blender, blend until smooth, then stir it back in. Just be careful with the hot liquid.

Can I make this soup vegan?

Yes! Simply skip the Parmesan cheese or use a plant-based alternative. The soup is naturally vegan otherwise.

How do I prevent the kale from getting mushy?

Add it at the very end and don't overcook it. Four minutes is usually perfect - the leaves should be tender but still have some structure.

Tuscan White Bean and Kale Soup Recipe

Name: Tuscan White Bean and Kale Soup
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Cuisine: Italian
Ingredients: 2 tablespoons olive oil; 1 medium onion (diced); 2 medium carrots (diced); 2 ribs celery (diced); ½ teaspoon salt; ¼ teaspoon pepper (or to taste); 1 medium shallot (minced, optional); 6 cloves garlic (minced); 2 (15-ounce) cans cannellini beans (drained and rinsed); 2 tablespoons Italian seasoning; 4 cups vegetable broth; 3 cups chopped kale (1-pound bunch lacinato kale); Freshly grated parmesan cheese; Crushed red pepper flakes; Fresh bread

Description

A hearty and comforting Tuscan white bean and kale soup, made with cannellini beans, fresh kale, and aromatic Italian seasoning. Perfectly finished with parmesan, red pepper flakes, and fresh bread.

Ingredients

Scale

2 tablespoons olive oil
1 medium onion (diced)
2 medium carrots (diced)
2 ribs celery (diced)
½ teaspoon salt
¼ teaspoon pepper (or to taste)
1 medium shallot (minced, optional)
6 cloves garlic (minced)
2 (15-ounce) cans cannellini beans (drained and rinsed)
2 tablespoons Italian seasoning
4 cups vegetable broth
3 cups chopped kale (1-pound bunch lacinato kale)
Freshly grated parmesan cheese
Crushed red pepper flakes
Fresh bread

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Instructions

Add oil to a large pot over medium-high heat. Stir in onion, carrot, and celery, salt, and pepper, and cook, stirring occasionally, 5 minutes, or until onions are translucent. Stir in shallot (if using) and garlic and cook 2 minutes, or until fragrant. Stir in cannellini beans and Italian seasoning and stir until evenly mixed. Pour in broth, bring to a boil over high heat, and then reduce heat to low and simmer 10 minutes.
Transfer about half of the soup to a blender and blend on high for 30 seconds, or until smooth. (You can also blend about half of the soup in the pot with an immersion blender.) Pour blended soup back into the pot and stir until evenly mixed. Stir in kale and cook 4 minutes, or until tender.
Serve with parmesan cheese, crushed red pepper flakes, and fresh bread if desired. Enjoy!

Notes

For a creamier texture, blend more of the soup. Adjust seasoning with extra salt and pepper if needed.

Nutrition

Serving Size: 1 bowl
Calories: 230
Sugar: 6g
Sodium: 1572mg
Fat: 8g
Saturated Fat: 1g
Unsaturated Fat: 0g
Trans Fat: 0g
Carbohydrates: 36g
Fiber: 11g
Protein: 10g
Cholesterol: 0mg