How To Make Easy And Delicious Tuscan White Bean and Kale Soup in Winters
Nothing could be more comforting than wrapping up with a steaming bowl of comforting soup on a cold winter night, and there are simply tons of choicesthe Tuscan White Bean and Kale Soup wins because of minimalism, nutrition, and taste.
Equipment
- Equipment List
- Large stockpot or Dutch oven
- Wooden spoon
- Chef’s knife and cutting board
- - Measuring cups and spoons
- Ladle
Ingredients
- Ingredients
- Soup Base
- 2 tablespoons olive oil
- 1 medium onion diced
- 3 garlic cloves minced
- 2 carrots diced
- 2 celery stalks diced
- Main Ingredients
- 4 cups low-sodium vegetable broth or chicken broth
- 2 cans 15 oz each cannellini beans, rinsed and drained
- 1 bunch kale stems removed, chopped
- 1 can 14 oz diced tomatoes
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 1/2 teaspoon smoked paprika
- Salt and pepper to taste
- Optional Garnishes
- Grated Parmesan cheese
- Crusty bread or croutons
Instructions
- Instructions
- Sauté Aromatics
- Heat olive oil in a large stockpot over medium heat.
- Add onion, carrots, and celery. Cook for 5 minutes until softened.
- Stir in garlic and cook for an additional minute.
- Build the Soup Base
- Pour in the vegetable broth and add diced tomatoes with their juices.
- Stir in thyme, rosemary, smoked paprika, salt, and pepper.
- Add the Beans and Kale
- Stir in cannellini beans and simmer for 10 minutes.
- Add kale and simmer for another 5 minutes until tender.
- Adjust Seasoning
- Taste and adjust seasoning with more salt or pepper as needed.
- Serve
- Ladle the soup into bowls. Garnish with grated Parmesan cheese and serve with crusty bread.
Notes
Additional Tips for Perfect Soup
- Add a Protein Boost: Stir in cooked chicken or turkey for added protein.
- Go Vegan: Use vegetable broth and skip the Parmesan garnish.
- Spice It Up: Add a pinch of chili flakes for a spicy kick.
- Creamier Texture: Blend a portion of the soup for a creamy consistency.
- Storage: Store leftovers in an airtight container in the fridge for up to 3 days.