Tuscan White Bean Tomato and Kale Soup

• 2 tablespoons olive oil
• 1 medium onion, diced
• 3 garlic cloves, minced
• 2 medium carrots, diced
• 2 stalks celery, diced
• 1 28-ounce can crushed tomatoes
• 4 cups low-sodium vegetable broth
• 2 cups water
• 1 15-ounce can cannellini beans, drained and rinsed
• 4 cups kale, stems removed and leaves chopped
• 1 teaspoon dried thyme
• 1 teaspoon dried oregano
• Salt and pepper to taste
• Red pepper flakes, optional for spice

Steps

1. 1 Heat olive oil in a large pot over medium heat. Add onion, garlic, carrots, and celery; cook until softened, about 5 minutes.
2. 2 Stir in crushed tomatoes, vegetable broth, water, thyme, and oregano. Bring to a simmer.
3. 3 Add cannellini beans and cook for 10 minutes. Then add kale and cook until wilted, about 5 minutes.
4. 4 Season with salt, pepper, and red pepper flakes if using. Simmer for another 5 minutes.
5. 5 Serve hot, garnished with additional pepper flakes if desired.

Equipment

• Large pot
• Cutting board
• Knife
• Measuring cups and spoons

Variations

• Add cooked pasta or rice for a heartier meal.
• Incorporate diced zucchini or bell peppers for extra veggies.

Substitutions

• Use spinach in place of kale for a milder flavor.
• Swap cannellini beans with another white bean variety like navy beans.

Pairings

• Crusty baguette
• Parmesan cheese

Nutrition

Tips

• For an even creamier soup, puree half the soup with an immersion blender before serving.
• If you like your soup chunky, dice the kale into larger pieces.

Storage

Store in an airtight container in the refrigerator for up to 5 days. Reheat gently on the stove or in the microwave.

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

Serving Suggestions

• Serve with crusty bread and a sprinkle of grated Parmesan cheese.
• Pair with a simple green salad.

FAQ