Preparation Details
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Prep Time: 15 minutes
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Cook Time: 30–35 minutes
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Total Time: 50 minutes
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Servings: 6
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Cuisine: Italian-inspired
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Course: Soup
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Difficulty: Easy
Ingredients
| Ingredient | Quantity |
|---|---|
| White cannellini beans (cooked) | 2 cups |
| Fresh kale, chopped | 3 cups |
| Carrots, diced | 2 medium |
| Celery, chopped | 2 stalks |
| Onion, diced | 1 medium |
| Garlic, minced | 4 cloves |
| Tomatoes, diced | 1 cup |
| Vegetable broth | 6 cups |
| Olive oil | 2 tablespoons |
| Rosemary | 1 teaspoon |
| Dried thyme | ½ teaspoon |
| Italian seasoning | 1 teaspoon |
| Salt | 1 teaspoon (or to taste) |
| Black pepper | ½ teaspoon |
| Red pepper flakes | ¼ teaspoon (optional) |
| Lemon juice | 1 tablespoon |
For Serving:
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Toasted bread slices
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Fresh parsley
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Extra virgin olive oil
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Grated Parmesan cheese (optional)
Instructions
Step 1: Prepare the Vegetables
Wash and chop the kale, carrots, celery, tomatoes, and onion. Mince the garlic and rinse the cooked white beans.
Step 2: Sauté the Vegetables
Heat olive oil in a large soup pot over medium heat. Add the chopped onion, carrots, and celery. Cook for 5–6 minutes until softened. Add garlic and cook for another 30 seconds.
Step 3: Add Seasonings
Stir in rosemary, thyme, Italian seasoning, black pepper, salt, and red pepper flakes. Mix well until fragrant.
Step 4: Add Tomatoes and Broth
Add diced tomatoes and vegetable broth. Stir everything together and bring the mixture to a gentle boil.
Step 5: Add White Beans
Add the cannellini beans. Reduce heat and simmer for 15 minutes to allow all the flavors to combine.
Step 6: Add Fresh Kale
Stir in the chopped kale and cook for another 5–7 minutes until tender but still vibrant green.
Step 7: Finish the Soup
Add fresh lemon juice and taste for seasoning. For a thicker soup, mash some of the white beans with a spoon and stir them back into the broth.
Step 8: Serve
Ladle the hot soup into bowls. Garnish with fresh parsley and a drizzle of olive oil. Serve with crispy toasted bread.
Nutrition Information
| Nutrient | Amount |
|---|---|
| Calories | 245 kcal |
| Total Fat | 7 g |
| Saturated Fat | 1 g |
| Carbohydrates | 36 g |
| Dietary Fiber | 10 g |
| Protein | 12 g |
| Sugar | 6 g |
| Sodium | 650 mg |
| Cholesterol | 0 mg |
Nutrition values are approximate and depend on the broth, beans, and optional toppings used. Toasted bread is not included.
Helpful Tips
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Use canned cannellini beans to save preparation time.
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Baby spinach can replace kale if preferred.
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Add extra broth if you prefer a thinner soup.
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Mash some beans to create a naturally creamy texture without adding cream.
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Store leftovers in an airtight container in the refrigerator for up to 4 days.
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Freeze without the bread for up to 3 months.
Enjoy your homemade Tuscan White Bean & Kale Soup!