White Bean and Kale Tuscan Soup

• 1 tablespoon olive oil
• 1 medium onion, diced
• 2 cloves garlic, minced
• 2 carrots, diced
• 2 celery stalks, diced
• 1 28-ounce can crushed tomatoes
• 4 cups vegetable broth
• 2 cups water
• 2 cups cooked white beans (or one 15-ounce can, drained and rinsed)
• 4 cups kale, stems removed and leaves chopped
• 1 teaspoon dried thyme
• 1 teaspoon dried oregano
• Salt and pepper to taste
• Grated Parmesan cheese for serving

Steps

1. 1 Heat olive oil in a large pot over medium heat. Add onion, garlic, carrots, and celery, sauté until softened.
2. 2 Stir in crushed tomatoes, broth, and water. Bring to a simmer.
3. 3 Add beans, kale, thyme, and oregano. Season with salt and pepper.
4. 4 Simmer for 15-20 minutes until kale is tender.
5. 5 Taste and adjust seasoning as needed.
6. 6 Serve hot with grated Parmesan cheese.

Equipment

• Large pot

Variations

• Add a dash of red pepper flakes for a spicy kick.
• Include diced potatoes for extra heartiness.

Substitutions

• Substitute kale with spinach or chard if preferred.
• Use chicken broth instead of vegetable broth for a different flavor profile.

Pairings

• Crusty Italian bread
• A glass of red wine

Nutrition

Tips

• For extra flavor, sauté the aromatics until golden for deeper flavor.
• If using canned beans, rinse thoroughly to reduce sodium.

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 in the fridge overnight and reheat gently.

Serving Suggestions

• Serve with crusty bread or a side of garlic toast.
• Pair with a simple green salad for a complete meal.

FAQ