Tuscan White Bean and Kale Soup Recipe
Tuscan White Bean and Kale Soup is a hearty, flavorful, and nutritious dish that brings together the earthy goodness of white beans, the vibrant texture of kale, and the richness of a savory broth. This comforting soup, inspired by traditional Italian cuisine, is packed with protein, fiber, and vitamins, making it both delicious and nourishing. Perfect for chilly evenings or a healthy lunch, it’s an easy-to-make, one-pot wonder that warms you from the inside out.
The combination of creamy white beans and tender kale creates a satisfying and wholesome base, while garlic, onions, and herbs like rosemary and thyme infuse the soup with depth and fragrance. The addition of olive oil and a bit of Parmesan cheese at the end gives it a touch of richness and authenticity. This recipe is simple enough for a weeknight dinner yet full of flavor that will leave everyone at the table asking for seconds. It’s also easily adaptable, so feel free to make it your own by adding extra vegetables or adjusting the seasonings.
Cooking Time, Preparation Time, and Servings
– Preparation Time: 10 minutes
– Cooking Time: 30-40 minutes
– Servings: 4-6 servings
Why You Will Love This Recipe
1. Healthy & Nutritious: Packed with fiber-rich beans, vitamin-rich kale, and healthy fats from olive oil, this soup is a great option for a balanced meal.
2. Quick & Easy: With just a few simple steps and minimal prep, you can have a flavorful soup ready in less than an hour.
3. Full of Flavor: The combination of garlic, rosemary, thyme, and Parmesan cheese creates a rich, savory broth that’s incredibly satisfying.
4. One-Pot Wonder: Easy cleanup, as everything cooks in one pot, making it a great option for busy nights.
5. Versatile: You can customize the recipe with extra veggies, different beans, or additional seasonings based on what you have on hand.
Ingredients Notes
– White Beans: Cannellini beans are commonly used in this recipe for their creamy texture and mild flavor. However, you can also use great northern beans or navy beans as substitutes.
– Kale: Curly kale is the traditional choice, but you can use lacinato (also called dinosaur) kale for a slightly more tender option. Make sure to remove the tough stems and chop it into bite-sized pieces for easier eating.
– Broth: Vegetable broth keeps this soup plant-based and light, but you can use chicken broth for a richer flavor. Opt for low-sodium broth to better control the seasoning of the soup.
– Parmesan Cheese: Freshly grated Parmesan cheese adds a savory depth to the soup, but you can skip it for a dairy-free version or substitute with nutritional yeast for a vegan alternative.
– Herbs: Fresh rosemary and thyme bring authentic Italian flavors to the soup, but dried versions of these herbs will work as well if that’s what you have on hand.
How to Make Tuscan White Bean and Kale Soup
1. Prepare the Chicken and Vegetables: In a large pot or Dutch oven, heat the olive oil over medium heat. Add the chopped onion and garlic, and sauté for 3-4 minutes, until fragrant and softened.
2. Add the Broth and Beans: Stir in the vegetable broth, white beans, and seasonings (rosemary, thyme, salt, and pepper). Bring the mixture to a boil, then reduce the heat to a simmer.
3. Simmer the Soup: Let the soup simmer for 20-25 minutes to allow the flavors to meld together. If the broth reduces too much, you can add a little extra water or broth to reach your desired consistency.
4. Add the Kale: Stir in the chopped kale and cook for another 5-10 minutes, or until the kale is tender but still vibrant green.
5. Finish the Soup: Taste the soup and adjust the seasoning as needed. Stir in a little extra olive oil for richness, and sprinkle with freshly grated Parmesan cheese (if using).
6. Serve: Ladle the soup into bowls and serve hot with crusty bread for dipping, or as is for a light, healthy meal.
Storage Options
– Refrigerator: Store leftover soup in an airtight container in the fridge for up to 3-4 days. Reheat on the stovetop or in the microwave, adding a splash of water or broth if needed.
– Freezer: This soup freezes well, although the kale may become a little softer after thawing. Let the soup cool completely, then transfer it to freezer-safe containers. It will keep for up to 3 months. To reheat, thaw overnight in the fridge and heat on the stove, adding extra liquid as needed.
Variations and Substitutions
– Add Extra Vegetables: Carrots, celery, or zucchini make excellent additions to the soup. Add them at the same time as the onions to allow them to soften and meld with the flavors.
– Spice it Up: If you like a little heat, add a pinch of red pepper flakes to the broth for a spicy kick.
– Make it Creamy: For a creamier texture, you can puree a portion of the soup (either with an immersion blender or by transferring part of it to a regular blender) and stir it back into the pot.
– Meat Option: For a heartier soup, you can add cooked sausage or shredded chicken. Brown the sausage with the onions and garlic, or add shredded rotisserie chicken at the end.
– Vegan Version: To keep the soup vegan, skip the Parmesan cheese and use a plant-based broth. You can also add a little nutritional yeast for a cheesy flavor.
Conclusion
Tuscan White Bean and Kale Soup is the perfect dish when you’re looking for something simple, healthy, and delicious. This rustic soup is filled with hearty ingredients, savory flavors, and plenty of nutrients to fuel your day. Whether you’re serving it as a light meal or pairing it with a hearty loaf of bread, this recipe is guaranteed to be a crowd-pleaser. With the ability to easily customize the ingredients and make it your own, it’s a versatile option that works for any dietary need or preference. Enjoy a bowl of this warm, comforting soup the next time you’re craving something wholesome and satisfying!