Tuscan White Bean and Rosemary Soup

• 2 tablespoons olive oil
• 1 medium onion, diced
• 2 carrots, diced
• 2 celery stalks, diced
• 3 garlic cloves, minced
• 1 teaspoon dried rosemary
• 1/2 teaspoon crushed red pepper flakes
• 4 cups vegetable broth
• 2 cups water
• 2 (15-ounce) cans cannellini beans, drained and rinsed
• 2 cups packed kale leaves, torn
• Salt and freshly ground black pepper to taste
• Grated Parmesan cheese for serving

Steps

1. 1 Heat olive oil in a large pot over medium heat.
2. 2 Add onion, carrots, and celery; cook until softened, about 5 minutes.
3. 3 Stir in garlic, rosemary, and red pepper flakes; cook for 1 minute.
4. 4 Pour in vegetable broth and water; bring to a boil.
5. 5 Add beans and reduce heat to simmer for 20 minutes.
6. 6 Stir in kale and cook until tender, about 5 minutes.
7. 7 Season with salt and pepper to taste.
8. 8 Serve hot with grated Parmesan cheese on top.

Equipment

• Large pot

Variations

• Add cooked sausage for a heartier version.
• Substitute kale with spinach for a quicker cooking time.

Substitutions

• Use fresh rosemary if available, about 2 tablespoons.
• Substitute cannellini beans with any white beans you have on hand.

Pairings

• Crusty Italian bread
• Mixed greens salad

Nutrition

Tips

• For a creamier texture, puree half the soup before combining.
• Add more kale for a heartier serving.

Storage

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

Freezing: Freezes well for up to 3 months. Thaw overnight in the fridge and reheat gently.

Serving Suggestions

• Serve with crusty bread and a side salad.
• Pair with a glass of Chianti for an authentic Italian experience.

FAQ