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A steaming bowl of Tuscan white bean soup topped with grated Parmesan and fresh kale.

Tuscan White Bean Soup

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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 6 servings
Calories: 285
Ingredients Method

Ingredients
  

  • 2 tablespoons extra -virgin olive oil
  • 1 medium yellow onion, diced
  • 2 medium carrots , peeled and sliced
  • 2 stalks celery , sliced
  • 3 cloves garlic , minced
  • 2 cans (15 oz each) cannellini beans, drained and rinsed
  • 1 can (14.5 oz) diced tomatoes
  • 6 cups vegetable broth
  • 1 sprig fresh rosemary
  • 2 sprigs fresh thyme
  • 4 cups chopped lacinato kale, stems removed
  • 1 teaspoon kosher salt
  • 1/2 teaspoon black pepper
  • 1 tablespoon lemon juice
  • Grated Parmesan cheese for serving

Method
 

  1. Heat olive oil in a large Dutch oven over medium heat.
  2. Add onion, carrots, and celery; sauté for 8 to 10 minutes until vegetables are softened.
  3. Stir in garlic, rosemary, and thyme; cook for 1 minute until fragrant.
  4. Add the cannellini beans, diced tomatoes with juices, and vegetable broth.
  5. Bring the mixture to a boil, then reduce heat and simmer for 20 minutes.
  6. Remove the rosemary and thyme sprigs from the pot.
  7. Add the chopped kale and simmer for another 5 to 10 minutes until the kale is tender.
  8. Stir in lemon juice, salt, and pepper to taste.
  9. Serve hot, topped with freshly grated Parmesan cheese.