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–+ servings

Hearty Tuscan White Bean and Kale Soup

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Rett Soup
Kategori Italian
serveringsstørrelse 4 people

Ingredienser
  

  • 2 tablespoons olive oil
  • 1 medium onion, diced
  • 2 carrots, diced
  • 2 celery stalks, diced
  • 3 garlic cloves, minced
  • 1 teaspoon dried rosemary
  • 1 teaspoon dried thyme
  • 1 can (15 oz) cannellini beans, drained and rinsed
  • 1 can (14.5 oz) diced tomatoes
  • 4 cups vegetable broth
  • 4 cups chopped kale
  • Salt and pepper to taste
  • 1 tablespoon lemon juice
  • 2 tablespoons chopped fresh parsley

fremgangsmåte
 

  • Heat the olive oil in a large pot over medium heat. Add the onion, carrots, and celery and cook for 5 minutes until the vegetables begin to soften.
  • Stir in the garlic, rosemary, and thyme and cook for 1 minute until fragrant.
  • Add the cannellini beans, diced tomatoes, and vegetable broth. Bring the mixture to a simmer and cook for 15 minutes.
  • Stir in the kale and continue simmering for 5 minutes until the kale wilts.
  • Season with salt and pepper to taste, then stir in the lemon juice.
  • Ladle the soup into bowls and top each serving with chopped fresh parsley.

merknader

Add the kale only in the final minutes of cooking so it keeps some bite instead of turning mushy. The lemon juice added at the end lifts the earthy bean flavor without overpowering the herbs. Leftovers thicken as they sit, so add a splash of broth when reheating to loosen the texture.
Course: Soup
Cuisine: Italian
Equipment: Large Pot, Knife, Cutting Board