Tuscan White Bean Soup

• 2 tablespoons olive oil
• 4 slices thick-cut bacon, chopped
• 1 medium onion, diced
• 2 garlic cloves, minced
• 2 medium carrots, diced
• 2 celery stalks, diced
• 1 teaspoon dried thyme
• 1/2 teaspoon crushed red pepper flakes
• 2 (15-ounce) cans cannellini beans, drained and rinsed
• 1 (28-ounce) can diced tomatoes
• 4 cups low-sodium chicken or vegetable broth
• 4 cups packed kale leaves, torn
• Salt and freshly ground black pepper to taste
• Grated Parmesan cheese for serving (optional)

Steps

1. 1 Heat olive oil in a large pot over medium heat. Add bacon and cook until crispy.
2. 2 Add onion, garlic, carrots, and celery to the pot. Sauté until vegetables are softened.
3. 3 Stir in thyme and red pepper flakes, cooking for another minute.
4. 4 Add cannellini beans, diced tomatoes, and broth. Bring to a simmer.
5. 5 Let soup simmer for 20 minutes to allow flavors to meld.
6. 6 Stir in kale and cook until wilted, about 5 minutes.
7. 7 Season with salt and pepper to taste.
8. 8 Serve hot, topped with Parmesan cheese if desired.

Nutrition

Tips

• For a smoky depth, use smoked paprika in addition to red pepper flakes.
• This soup tastes even better the next day as flavors develop.
• Substitute kale with spinach if preferred.

Storage

Store in an airtight container in the fridge for up to 5 days. Reheat gently on the stovetop over medium heat.

Serving Suggestions

• Pair with crusty bread for a satisfying meal.
• A sprinkle of toasted pine nuts adds a delightful crunch.

FAQ