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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 medium onion, diced
  • 3 cloves garlic, minced
  • 2 cans (15 oz each) cannellini beans, drained and rinsed
  • 4 cups vegetable broth
  • 1 can (14 oz) diced tomatoes
  • 1 bunch kale, stems removed and leaves chopped
  • 1 teaspoon dried rosemary
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • Grated parmesan cheese for serving

fremgangsmåte
 

  • Heat the olive oil in a large pot over medium heat. Add the diced onion and cook for 4 minutes until it softens.
  • Stir in the minced garlic and cook for 1 minute until fragrant.
  • Add the drained cannellini beans, vegetable broth, diced tomatoes, dried rosemary, salt, and black pepper. Bring the mixture to a simmer.
  • Reduce the heat to low and let it cook for 15 minutes to blend the flavors.
  • Stir in the chopped kale and simmer for 5 more minutes until the leaves wilt.
  • Ladle the soup into bowls and top each serving with grated parmesan cheese.

merknader

Use vegetable broth to keep the recipe fully vegetarian. If the soup thickens too much after sitting, add a splash of broth when reheating. Leftovers store well in the fridge for up to three days.
Course: Soup
Cuisine: Italian
Equipment: Large Pot, Wooden Spoon, Knife