Description
This Tuscan White Bean and Kale Soup is a nutritious, hearty, and flavorful dish, perfect for chilly days. Packed with protein-rich white beans, nutrient-dense kale, and aromatic vegetables, it’s a quick and easy vegetarian meal. Serve with a sprinkle of Parmesan for added flavor.
Ingredients
Scale
- 2 tablespoons olive oil
- 1 onion, chopped
- 2 carrots, diced
- 2 celery stalks, diced
- 4 cloves garlic, minced
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- 6 cups vegetable broth
- 2 cans (15 ounces each) white beans, drained and rinsed
- 1 bunch kale, stems removed and leaves chopped
- Salt and pepper to taste
- Juice of 1 lemon
- Grated Parmesan cheese (optional, for serving)
Instructions
- In a large pot, heat the olive oil over medium heat. Add the chopped onion, carrots, and celery. Sauté the vegetables until softened, about 5-7 minutes.
- Stir in the minced garlic, dried thyme, and oregano. Cook for an additional minute until the garlic becomes fragrant.
- Pour in the vegetable broth and add the drained and rinsed white beans. Bring the mixture to a boil, then reduce the heat and let it simmer for about 15 minutes.
- Add the chopped kale to the pot and cook for about 5 minutes, until the kale wilts.
- Season the soup with salt, pepper, and freshly squeezed lemon juice to taste.
- Serve hot, and if desired, top with grated Parmesan cheese.
Notes
- For a creamier texture, mash a portion of the white beans before adding to the broth.
- Can be stored in the fridge for up to 3 days or frozen for later use.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Calories: 250 kcal
- Sugar: 5g
- Sodium: 800mg
- Fat: 7g
- Carbohydrates: 35g
- Fiber: 10g
- Protein: 10g