Tuscan White Bean Soup with Kale and Garlic
A hearty, rustic Italian classic featuring creamy Cannellini beans, nutrient-dense kale, and aromatic roasted garlic. This nourishing one-pot meal is naturally gluten-free and perfect for a cozy weeknight dinner.
Ingredients
Ingredients
- 2 tbsp extra virgin olive oil plus more for drizzling
- 1 medium yellow onion finely diced
- 2 medium carrots peeled and sliced into rounds
- 6 cloves garlic minced
- 2 cans Cannellini beans 15oz each, rinsed and drained
- 1 tsp dried rosemary crushed
- 1 tsp dried thyme or 2 sprigs fresh
- 4 cups vegetable broth low sodium preferred
- 1 bunch Lacinato kale stems removed, leaves chopped into bite-sized pieces
- 1 tbsp lemon juice freshly squeezed
- 0.5 tsp red pepper flakes optional for heat
- 0.25 cup Parmesan cheese freshly grated for garnish
Notes
STORAGE: Leftovers keep well in an airtight container in the refrigerator for up to 4 days. MAKE-AHEAD: The flavor improves the next day; if it thickens too much, add a splash of broth when reheating. VARIATION: For a vegan version, omit the Parmesan or replace with nutritional yeast. SERVING SUGGESTION: Serve with crusty sourdough bread for dipping.