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–+ servings

Tuscan White Bean and Kale Soup

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Rett Soup
Kategori Italian
serveringsstørrelse 4 people

Ingredienser
  

  • 2 tablespoons olive oil
  • 1 yellow onion, diced
  • 2 carrots, sliced
  • 2 celery stalks, diced
  • 3 garlic cloves, minced
  • 2 cans (15 ounces each) cannellini beans, drained and rinsed
  • 1 can (14 ounces) diced tomatoes
  • 4 cups vegetable broth
  • 1 teaspoon dried rosemary
  • 4 cups chopped kale
  • Salt and black pepper to taste

fremgangsmåte
 

  • Heat the olive oil in a large pot over medium heat. Add the onion, carrots, and celery. Cook until the vegetables soften.
  • Stir in the garlic and cook for one minute. Add the cannellini beans, diced tomatoes, vegetable broth, and rosemary. Bring the mixture to a simmer.
  • Let it cook for 15 minutes. Add the kale and stir until it wilts. Season with salt and black pepper.

merknader

Kale can turn bitter if overcooked, so add it only at the end of simmering. The soup thickens as it sits, so stir in a splash of broth when reheating portions from the freezer. Skip any cream additions to keep it suitable for freezing.
Course: Soup
Cuisine: Italian
Equipment: Large Pot, Cutting Board, Knife