Tuscan White Bean Soup with Kale
Ingredients
- 2 tablespoons olive oil
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 2 medium carrots, diced
- 2 celery stalks, chopped
- 1 (14.5 oz) can white beans (cannellini or great northern), drained and rinsed, or 1½ cups cooked beans
- 4 cups vegetable or chicken broth
- 1 teaspoon dried thyme or 1 tablespoon fresh thyme
- 1 teaspoon dried rosemary or 1 tablespoon fresh rosemary, chopped
- ½ teaspoon black pepper
- 1 teaspoon salt (adjust to taste)
- 2 cups chopped kale, stems removed
- 1 tablespoon lemon juice
- Optional garnish: grated Parmesan cheese, chili flakes, or fresh parsley
Instructions
- Sauté Aromatics: Heat olive oil in a large pot over medium heat. Add onion, garlic, carrots, and celery. Sauté for 5–6 minutes until vegetables are softened and fragrant.
- Add Beans and Broth: Stir in white beans, broth, thyme, rosemary, salt, and pepper. Bring to a boil, then reduce heat and simmer for 20 minutes.
- Add Kale: Stir in chopped kale and cook for an additional 5–7 minutes until wilted and tender.
- Finish with Lemon Juice: Remove from heat and stir in lemon juice for brightness. Adjust seasoning as needed.
- Serve: Ladle soup into bowls and garnish with grated Parmesan, chili flakes, or fresh parsley. Serve hot.