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–+ servings

Tuscan Kale White Bean Soup

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Rett Soup
Kategori Italian
serveringsstørrelse 4 people

Ingredienser
  

  • 2 tablespoons olive oil
  • 1 medium onion, diced
  • 3 garlic cloves, minced
  • 1 teaspoon dried rosemary
  • 4 cups vegetable broth
  • 2 (15-ounce) cans cannellini beans, drained and rinsed
  • 1 large bunch kale, stems removed and leaves chopped
  • Salt and pepper to taste

fremgangsmåte
 

  • Heat the olive oil in a large pot over medium heat. Add the onion and cook until it softens, about 5 minutes.
  • Stir in the garlic and rosemary. Cook for 1 minute until the garlic becomes fragrant.
  • Pour in the vegetable broth and add the beans. Bring the mixture to a gentle simmer.
  • Add the kale and cook for 5 to 7 minutes until the leaves wilt and soften.
  • Taste and season with salt and pepper.

merknader

Make the soup a day ahead so the flavors settle. Leftovers keep in the fridge for four days or freeze well in single portions. When reheating, add a splash of broth if the kale has absorbed too much liquid. For a thicker texture, mash a few beans against the side of the pot before adding the kale.
Course: Soup
Cuisine: Italian
Equipment: Large Pot, Knife, Cutting Board