Tuscan Kale and White Bean Soup

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5 from 2 votes

Tuscan Kale and White Bean Soup

A hearty, delicious soup that's cozy and comforting.

Course Side Dish, Soup

Cuisine American, Italian

Prep Time 15

Cook Time 25

Total Time 40

Servings servings

Calories 113kcal

Author Marlynn Schotland

Equipment

1 Dutch Oven

Ingredients

¼ cup extra virgin olive oil
½ cup diced yellow onion
4 cloves garlic, minced
2 carrots, peeled and sliced into coins
2 celery stalks, diced
3 (15-ounce) cans of cannellini beans, drained and rinsed
2 bay leaves
1 Tablespoon Italian seasoning
5-6 cups vegetable broth
½ teaspoon kosher salt
¼ teaspoon ground black pepper
2 cups roughly chopped/torn kale leaves, thick stems removed

Instructions

Heat oil in a Dutch oven or other large pot over medium-low heat.
Sauté onions and garlic for 2-3 minutes.
Add the carrots and celery, and sauté for about 5-7 more minutes, until the carrots and celery are soft.
Add the beans, bay leaves, Italian seasoning, broth, salt and pepper to the pot. Stir together and bring to a boil. Once boiling, reduce the heat to low, cover, and simmer for 15 minutes.
Remove bay leaves.
Carefully transfer 2 cups of the soup to a high powered blender and blend until smooth and creamy.
Return the blended soup to the pot and stir to combine.
Add kale to the pot, stir, and cook just until the kale has softened, about 2 minutes.
Serve immediately.

Notes

Makes approximately 6 servings.

If you want thicker soup, only use 5 cups of vegetable broth. You can also add more soup to the amount listed to the blender. If you want thinner soup, use the full 6 cups of vegetable broth.

Storage: allow the soup to cool, then store in an airtight container in the refrigerator for up to 4-5 days. Reheat on the stove.

Nutrition