Description
A hearty and flavorful soup with cannellini beans, kale, and savory herbs.
Ingredients
Scale
- 1 tablespoon olive oil
- 1 medium onion, chopped
- 2 carrots, chopped
- 2 celery stalks, chopped
- 3 cloves garlic, minced
- 1 teaspoon dried rosemary
- 1 teaspoon dried thyme
- 1/2 teaspoon red pepper flakes (optional)
- 6 cups vegetable broth
- 2 (15-ounce) cans cannellini beans, rinsed and drained
- 1 bunch kale, stems removed and leaves chopped
- Salt and black pepper to taste
- Crusty bread for serving
Instructions
- Heat olive oil in a large pot or Dutch oven over medium heat. Add onion, carrots, and celery. Cook until softened, about 8-10 minutes.
- Add garlic, rosemary, thyme, and red pepper flakes (if using). Cook for 1 minute more until fragrant.
- Pour in vegetable broth and bring to a simmer.
- Stir in cannellini beans and chopped kale.
- Simmer for 15-20 minutes, or until kale is tender.
- Season with salt and black pepper to taste.
- Serve hot with crusty bread.
Notes
- For a creamier soup, you can mash some of the beans against the side of the pot before adding the kale.
- Add a squeeze of lemon juice at the end for brightness.
- Prep Time: 15 min
- Cook Time: 30 min
- Category: Soup
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1.5 cups
- Calories: 250
- Sugar: 5g
- Sodium: 500mg
- Fat: 5g
- Saturated Fat: 1g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 10g
- Protein: 15g
- Cholesterol: 0mg
Keywords: Tuscan white bean soup, kale soup, cannellini bean soup, vegetarian soup, hearty soup, Italian soup