Tuscan White Bean & Kale Soup is a rustic, comforting dish packed with wholesome ingredients and bursting with flavors. It’s an ideal meal for chilly days or whenever you’re in need of a nutrient-rich, warming bowl of goodness. With creamy cannellini beans, vibrant kale, and an aromatic medley of vegetables, this soup is both satisfying and nourishing. The combination of vegetables and herbs with a splash of white wine creates a depth of flavor that’s simply irresistible.
This recipe not only fills your home with a wonderful aroma but also nourishes the body with high fiber, protein, and essential vitamins. Let’s dive into this comforting, heartwarming recipe!
Ingredients:
- 3 cans (15 oz each) cannellini beans, drained and rinsed
- 1 yellow onion, finely chopped
- 4 garlic cloves, minced
- 2 tablespoons olive oil
- 2 large carrots, peeled and chopped
- 1 stalk celery, diced
- 1/2 cup white wine (e.g., pinot grigio)
- 2 cups chopped kale, stems removed and finely chopped
- 2 to 4 cups vegetable or chicken broth (adjust to desired consistency)
- 1 tablespoon tomato paste
- 1 teaspoon salt, or to taste
- 1/4 teaspoon black pepper, or to taste
- 1/4 teaspoon red pepper flakes (optional, for spice)
- 1/2 teaspoon Italian seasoning
- 2 bay leaves
- 1 teaspoon dried thyme
- 1/2 teaspoon dried oregano
Preparation:
Step 1: Sauté the Aromatics
In a large pot or Dutch oven, heat 2 tablespoons of olive oil over medium heat. Once the oil is hot, add the finely chopped yellow onion and sauté for about 5 minutes until it starts to brown slightly. This caramelization adds a rich depth of flavor to the soup.
Add the minced garlic, diced celery, and chopped carrots to the pot. Continue sautéing for another 8 to 10 minutes, stirring frequently, until the vegetables soften and take on a golden hue. This step creates the aromatic base for the soup.
Step 2: Deglaze with White Wine
Pour in 1/2 cup of white wine (such as pinot grigio) to deglaze the pot. Stir well to scrape up any browned bits stuck to the bottom, as these bits are packed with flavor. Cook for 5 to 7 minutes, letting most of the wine evaporate while the veggies absorb its flavor.
Step 3: Add the Remaining Ingredients (Except Kale)
Stir in the drained cannellini beans, 1 tablespoon of tomato paste, 1 teaspoon of salt, 1/4 teaspoon of black pepper, red pepper flakes (if using), 1/2 teaspoon of Italian seasoning, 2 bay leaves, 1 teaspoon of dried thyme, and 1/2 teaspoon of dried oregano.
Pour in 2 cups of broth (vegetable or chicken, depending on preference). Stir well to combine all the ingredients. You can add more broth later if you prefer a thinner consistency, but starting with 2 cups will allow you to gauge the thickness better.
Step 4: Simmer the Soup
Bring the soup to a gentle boil, then reduce the heat to low. Cover the pot and let the soup simmer for about 15 minutes, allowing the flavors to meld together beautifully.
Step 5: Blend a Portion for Creaminess
After the soup has simmered, remove and discard the bay leaves. To create a creamy texture without adding any dairy, transfer 2 to 3 cups of the soup to a blender. Blend until smooth, then return the blended portion to the pot and stir to combine. This technique gives the soup a luxurious, creamy consistency while keeping it light and healthy. If the soup is too thick at this point, feel free to add more broth until it reaches your preferred consistency.
Step 6: Add the Kale
Stir in the finely chopped kale and let the soup simmer for another 5 minutes, or until the kale wilts and becomes tender. Taste the soup and adjust the seasoning as needed, adding more salt, pepper, or even a squeeze of lemon juice for brightness if desired.
Step 7: Serve
Once the kale has wilted and the soup is well-seasoned, it’s ready to serve. Ladle the soup into bowls and enjoy it warm, ideally with a slice of hearty bread on the side for dipping.
Cooking Notes:
- Wine Substitution: If you prefer not to use wine, you can substitute it with an equal amount of broth. The wine adds a lovely depth of flavor, but the soup will still be delicious without it.
- Blending Tip: If you don’t have a blender, you can use an immersion blender directly in the pot. Alternatively, mash some of the beans with a potato masher to achieve a creamy texture.
- Adjusting Broth Amount: Start with 2 cups of broth and add more later if you prefer a thinner soup. The beans and vegetables will absorb some of the liquid as the soup simmers.
- Make It Vegan: To make this soup fully vegan, ensure you use vegetable broth. Chicken broth adds a richer flavor, but vegetable broth keeps it plant-based and light.
Serving Suggestions:
- Serve with Bread: Pair this hearty soup with rustic, crusty bread for a satisfying meal. Sourdough or whole grain bread works especially well.
- Garnish Options: For extra flavor, garnish the soup with freshly grated Parmesan cheese (if you’re not vegan), a drizzle of olive oil, or freshly cracked black pepper.
- Add a Side Salad: A simple green salad with a lemon vinaigrette can complement the soup, adding a fresh, zesty contrast to the rich, savory flavors.
Tips:
- Storage: Store leftover soup in an airtight container in the refrigerator for up to 4 days. The flavors often deepen as the soup sits, making it even more delicious the next day.
- Freezing: This soup freezes well for up to 3 months. Let the soup cool completely before transferring it to freezer-safe containers. Thaw overnight in the refrigerator and reheat gently on the stove.
- Extra Protein: If you want to boost the protein content, you can add some cooked chicken or sausage to the soup. Alternatively, use more beans for a fully vegetarian option.
Prep Time:
- 15 minutes
Cooking Time:
- 30 minutes
Total Time:
- 45 minutes
Nutritional Information (Per Serving – Approximate Values for 1 Cup):
- Calories: 240 kcal
- Protein: 10g
- Sodium: 600mg
- Fat: 6g
- Carbohydrates: 35g
- Fiber: 10g
Conclusion:
Tuscan White Bean & Kale Soup is a wholesome, hearty dish that’s perfect for any time of the year. It’s filled with nourishing ingredients like cannellini beans, kale, and carrots, making it a nutritious option for those looking to enjoy a filling, yet healthy meal. The addition of white wine, herbs, and garlic elevates the flavor, while the blended beans create a creamy texture that makes this soup feel indulgent. Whether served as a main course or a side dish, this soup will leave you feeling warm and satisfied.
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Tuscan White Bean & Kale Soup Recipe – A Wholesome, Hearty Delight
- Total Time: 45 minutes
Ingredients
- 3 cans (15 oz each) cannellini beans, drained and rinsed
- 1 yellow onion, finely chopped
- 4 garlic cloves, minced
- 2 tablespoons olive oil
- 2 large carrots, peeled and chopped
- 1 stalk celery, diced
- 1/2 cup white wine (e.g., pinot grigio)
- 2 cups chopped kale, stems removed and finely chopped
- 2 to 4 cups vegetable or chicken broth (adjust to desired consistency)
- 1 tablespoon tomato paste
- 1 teaspoon salt, or to taste
- 1/4 teaspoon black pepper, or to taste
- 1/4 teaspoon red pepper flakes (optional, for spice)
- 1/2 teaspoon Italian seasoning
- 2 bay leaves
- 1 teaspoon dried thyme
- 1/2 teaspoon dried oregano
Instructions
Step 1: Sauté the Aromatics
In a large pot or Dutch oven, heat 2 tablespoons of olive oil over medium heat. Once the oil is hot, add the finely chopped yellow onion and sauté for about 5 minutes until it starts to brown slightly. This caramelization adds a rich depth of flavor to the soup.
Add the minced garlic, diced celery, and chopped carrots to the pot. Continue sautéing for another 8 to 10 minutes, stirring frequently, until the vegetables soften and take on a golden hue. This step creates the aromatic base for the soup.
Step 2: Deglaze with White Wine
Pour in 1/2 cup of white wine (such as pinot grigio) to deglaze the pot. Stir well to scrape up any browned bits stuck to the bottom, as these bits are packed with flavor. Cook for 5 to 7 minutes, letting most of the wine evaporate while the veggies absorb its flavor.
Step 3: Add the Remaining Ingredients (Except Kale)
Stir in the drained cannellini beans, 1 tablespoon of tomato paste, 1 teaspoon of salt, 1/4 teaspoon of black pepper, red pepper flakes (if using), 1/2 teaspoon of Italian seasoning, 2 bay leaves, 1 teaspoon of dried thyme, and 1/2 teaspoon of dried oregano.
Pour in 2 cups of broth (vegetable or chicken, depending on preference). Stir well to combine all the ingredients. You can add more broth later if you prefer a thinner consistency, but starting with 2 cups will allow you to gauge the thickness better.
Step 4: Simmer the Soup
Bring the soup to a gentle boil, then reduce the heat to low. Cover the pot and let the soup simmer for about 15 minutes, allowing the flavors to meld together beautifully.
Step 5: Blend a Portion for Creaminess
After the soup has simmered, remove and discard the bay leaves. To create a creamy texture without adding any dairy, transfer 2 to 3 cups of the soup to a blender. Blend until smooth, then return the blended portion to the pot and stir to combine. This technique gives the soup a luxurious, creamy consistency while keeping it light and healthy. If the soup is too thick at this point, feel free to add more broth until it reaches your preferred consistency.
Step 6: Add the Kale
Stir in the finely chopped kale and let the soup simmer for another 5 minutes, or until the kale wilts and becomes tender. Taste the soup and adjust the seasoning as needed, adding more salt, pepper, or even a squeeze of lemon juice for brightness if desired.
Step 7: Serve
Once the kale has wilted and the soup is well-seasoned, it’s ready to serve. Ladle the soup into bowls and enjoy it warm, ideally with a slice of hearty bread on the side for dipping.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
Nutrition
- Calories: 240 kcal
- Sodium: 600mg
- Protein: 10g