Tuscan White Bean and Kale Soup

• 2 tablespoons olive oil
• 1 medium onion, chopped
• 2 garlic cloves, minced
• 2 carrots, diced
• 2 celery stalks, diced
• 1 teaspoon dried thyme
• 1 bay leaf
• 4 cups vegetable broth
• 1 15-ounce can white beans, drained and rinsed
• 4 cups kale, stems removed and leaves chopped
• Salt and pepper to taste
• Fresh parsley, chopped for garnish

Steps

1. 1 Heat olive oil in a large pot over medium heat. Add onion, garlic, carrots, and celery, and cook until softened.
2. 2 Stir in thyme and bay leaf, cooking for another minute.
3. 3 Pour in vegetable broth and bring to a simmer.
4. 4 Add white beans and kale, cooking until kale is tender.
5. 5 Season with salt and pepper to taste. Remove bay leaf before serving.
6. 6 Serve hot, garnished with fresh parsley.

Equipment

• Large pot

Variations

• Add smoked sausage for a hearty twist.
• Incorporate diced tomatoes for a touch of acidity.

Substitutions

• Substitute kale with spinach if preferred.
• Use chicken broth for a richer flavor.

Pairings

• Serve with a rustic Italian bread.
• A glass of red wine complements the earthy flavors.

Nutrition

Tips

• For extra flavor, sauté the vegetables until they begin to caramelize slightly.
• Use canned beans for convenience, or cook dried beans ahead for a deeper flavor.

Storage

Store in an airtight container in the fridge for up to 4 days. Reheat gently on the stove.

Freezing: Freezes well for up to 3 months. Thaw in the fridge overnight before reheating.

Serving Suggestions

• Pair with crusty bread and a side salad for a complete meal.
• Add a sprinkle of Parmesan cheese for extra richness.

FAQ