Tuscan White Bean and Kale Soup

Ingredients

• 2 tbsp Extra-virgin olive oil
• 1 Yellow onion, diced
• 2 Carrots, diced
• 2 stalks Celery, diced
• 4 cloves Garlic, sliced
• 1 tbsp Fresh rosemary, chopped
• ¼ tsp Red pepper flakes
• 2 tbsp Tomato paste
• 2 cans Cannellini beans, canned no-salt-added, drained and rinsed
• 1 can Diced tomatoes, no salt added
• 6 cups Low-sodium vegetable broth
• 1 Bay leaves
• 1 bunch Lacinato kale, stemmed and torn
• 1 tbsp juice Lemon
• 3 tbsp Parmesan cheese, grated
• ¾ tsp Kosher salt
• 6 slices Whole grain bread, toasted, rubbed with a cut garlic clove

Method

1. Cook onion, carrot and celery in the oil over medium for 10 minutes with a pinch of salt until soft and sweet.
2. Add garlic, rosemary and pepper flakes for a minute, then the tomato paste; fry it 60 seconds until it darkens.
3. Add one can of beans, the tomatoes, broth, bay leaf and salt. Simmer 15 minutes.
4. Pull the bay leaf. Blend directly in the pot with an immersion blender for about 10 seconds — just enough to thicken the broth while leaving plenty of texture.
5. Add the second can of beans and the kale. Simmer 8 minutes until the kale is tender but still green.
6. Finish with lemon juice. Serve over garlic-rubbed toast with parmesan.

Notes

✨ The restaurant touch

The garlic-rubbed toast under the soup instead of crackers on the side. Ten seconds of work, completely different dish.

🧒 For the kids

Blend a full cup smooth for a kid who is suspicious of soup with things in it, and serve the toast on the side for dunking.

🌿 From the garden

Lacinato kale is the last thing standing in an Ohio garden — pick it under snow in December and it will be sweeter than it was in September.

🥡 Leftovers

Better on day two. Freezes 3 months; add the kale fresh when reheating if you want it bright green.

Per serving

Computed from USDA FoodData Central values. A planning tool, not medical advice.