35-Minute Tuscan Cannellini Bean Soup with Kale

Cannellini Bean Soup with Kale soup bowl topped with croutons.

35-Minute Tuscan Cannellini Bean Soup with Kale

My 35-minute Tuscan Cannellini Bean Soup with Kale is a flavorful Italian-inspired soup bursting with fresh vegetables like onions, celery, carrots, and tomatoes, simmered in a savory broth with tender white beans and hearty kale. For an extra touch of richness, a Parmesan rind adds umami flavor. Top with crunchy croutons and a sprinkle of red pepper flakes, this recipe is vegetarian, easily vegan and gluten free.

Course Dinner

Cuisine Italian

Diet Vegan, Vegetarian

Keyword Tuscan Cannellini Bean Soup with Kale, White Bean and Kale Soup

Prep Time 10

Cook Time 25

Total Time 35

Servings Servings

Calories 392kcal

Author Traci York

Ingredients

1 tablespoon Olive Oil
3/4 cup (90 grams) Yellow Onion small dice
1 tablespoon Minced Garlic about 2-3 fat cloves
1 cup (120 grams) Carrots sliced lengthwise, then sliced thin, about two carrots
3/4 cups (90 grams) Celery sliced thin, about two ribs
4-5 cups (420 grams) Low Sodium Vegetable Broth
2, 15 ounce each (425 grams ea) Canned Cannellini Beans rinsed and drained
14.5 ounce (411 grams) Can of Diced Tomatoes with juices
3 cups (90 grams) Red Russian or Curly Kale stems removed, chopped into bite size pieces, packed, about 4 stalks
1 1/4 teaspoon Dried Italian Seasonings
1/4 cup (13 grams) Fresh Parsley chopped + more for garnish
1/8 teaspoon Red Pepper Flakes
1/4 teaspoon Ground Black Pepper
1/8 teaspoon Fine Sea Salt
1 2-3 inch Parmesan Rind
1/4 Fresh Lemon (optional)

Serve With (optional):

2 -3 cups (140 grams) Garlic Butter Croutons or Olive Oil Sourdough Croutons
Parmesan Cheese, Freshly Ground Black Pepper, Red Pepper Flakes

Instructions

In a 4-5 quart Dutch oven, add the olive oil and heat until shimmering. Turn heat to medium, then add the onion and garlic. Saute' until onions are just softened, about five minutes.
Add the carrots and celery, stirring occasionally for five minutes or until softened. Add the 4 cups of broth, beans, tomatoes and juice, kale (add in batches if the pot is full), Italian seasoning, parsley, red pepper flakes, black pepper, salt and Parm rind. Gently stir until the ingredients are evenly distributed.
Cook for 15 -20 minutes on a low simmer or until the soup is heated through and the kale is wilted and tender. Stir in the fresh lemon juice if using. For a brothier soup, add up to another cup of broth and warm through.
Remove the Parmesan rind and discard. Taste for salt. Serve with croutons on top, or on the side with parsley, Parmesan, and red pepper flake .
To Store: For leftovers, cool then store in a lidded container in the refrigerator for up to three days. Freeze in a lidded container (I use Mason jars) for up to two months.

Video

Notes

Adapted from Sunset Magazine December 2009

Nutrition