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To make Tuscan White Bean Kale Soup, gather the following fresh and wholesome ingredients: - 2 cups fresh kale, chopped - 1 can (15 oz) white beans (cannellini or navy), thoroughly drained and rinsed - 1 medium onion, finely diced - 2 cloves garlic, minced - 2 large carrots, peeled and diced - 2 celery stalks, diced - 4 cups vegetable broth (low-sodium preferred) - 1 teaspoon dried thyme - 1 teaspoon dried oregano - 1/2 teaspoon red pepper flakes (optional, for a spicy kick) - 2 tablespoons extra-virgin olive oil - Sea salt and freshly ground black pepper to taste - Juice of 1 medium lemon - Fresh parsley, chopped (for garnish) These ingredients combine to create a soup that is hearty and full of flavor. The fresh kale adds a vibrant green color and a slight bitterness that balances the creaminess of the white beans. Using low-sodium vegetable broth keeps the soup light and healthy. The onion, garlic, carrots, and celery form a base of delicious flavor, while the herbs and spices elevate the taste profile. Olive oil adds richness, and a splash of lemon juice brightens the dish. The freshly chopped parsley at the end not only adds color but also a fresh note to every bowl. Each ingredient plays a key role in the final dish, making it a nourishing meal that is both satisfying and comforting. {{ingredient_image_2}} Start by heating 2 tablespoons of extra-virgin olive oil in a large soup pot over medium heat. Once the oil shimmers, add 1 medium onion, finely diced. Sauté the onion for about 3-4 minutes until it turns translucent and fragrant. This step builds a good base for your soup. Next, stir in 2 cloves of minced garlic, 2 large carrots (peeled and diced), and 2 celery stalks (diced). Cook this mix for another 5-6 minutes. Stir occasionally. You want the vegetables to soften and release their flavors. Now it’s time to add some flavor! Sprinkle in 1 teaspoon of dried thyme, 1 teaspoon of dried oregano, and 1/2 teaspoon of red pepper flakes if you like a little heat. Mix everything well. Let the spices toast in the pot for about 1 minute. This step enhances their aromas and makes your soup even tastier. Carefully pour in 4 cups of low-sodium vegetable broth. Make sure to lift any bits off the bottom of the pot. These bits pack a lot of flavor! Bring the mixture to a rolling boil, then reduce the heat. Let it simmer uncovered for around 10 minutes. Next, add 1 can (15 oz) of thoroughly drained and rinsed white beans and 2 cups of chopped fresh kale to the pot. Stir everything together. Allow the soup to simmer for another 10-15 minutes. This helps the kale become tender and the flavors meld together. Before serving, taste your soup. Adjust with sea salt, freshly ground black pepper, and the juice of 1 medium lemon to balance the flavors. Ladle the hot soup into bowls and finish with a sprinkle of freshly chopped parsley. This adds a vibrant touch and makes the soup look beautiful! To make your Tuscan white bean kale soup taste just right, focus on seasoning. Start with salt and pepper. Add a pinch of sea salt and a few cracks of fresh black pepper. Taste the soup as it cooks. You can always add more, but it's hard to take away. The juice of a medium lemon brightens the flavors. Squeeze it in at the end. It adds a nice zing. Cooking time matters too. For the best taste, sauté onions and garlic for 3-4 minutes. This softens them and brings out their sweet flavor. After that, add carrots and celery. Cook them for 5-6 minutes until they soften. Let the spices toast for 1 minute before adding broth. This step helps their tastes pop. Presentation makes your soup even better. Serve it with a slice of crusty bread. It soaks up the broth nicely. You can also drizzle extra-virgin olive oil on top. This adds a rich flavor and a touch of elegance. A sprinkle of fresh parsley on the soup makes it look pretty too. It adds a splash of green. The right tools make cooking easier. Use a large soup pot. It should hold all the ingredients comfortably. A good wooden spoon is key for stirring. It helps mix everything without scratching your pot. A cutting board and a sharp knife are also important for chopping veggies. A ladle is great for serving the soup. It makes it easy to fill bowls without spilling. Pro Tips Use Fresh Ingredients: The quality of your vegetables and herbs can greatly affect the flavor of your soup. Opt for fresh, organic produce whenever possible for the best taste. Adjust the Spice Level: If you prefer a milder soup, omit the red pepper flakes or use less. You can always add more spice at the end if desired. Enhanced Flavor with Lemon: Adding lemon juice at the end not only brightens the soup but also enhances the overall flavor profile. Adjust the amount to your taste. Make it a Meal: To turn this soup into a heartier meal, consider adding some cooked quinoa or whole grains into the mix for added texture and nutrition. {{image_4}} You can switch the white beans for other types. Great options include chickpeas or pinto beans. Each bean adds a unique taste and texture. You can also add different vegetables to the soup. Try zucchini, spinach, or bell peppers. Each veggie brings its own flavor, making the soup exciting. This soup is easy to make vegan. Just ensure your vegetable broth is vegan-friendly. You can skip any animal products without losing taste. For gluten-free options, use gluten-free broth. The soup will still be hearty and filling. If you want a spicy kick, add more red pepper flakes. You can also mix in diced jalapeños or hot sauce. This change gives the soup an extra layer of heat. Customize it to your taste! To keep your Tuscan white bean kale soup fresh, store it properly. - Refrigeration tips: Place the soup in an airtight container. It lasts in the fridge for about 3-4 days. Make sure to let it cool first before sealing. This helps prevent condensation from affecting the soup's texture. - Freezing options: For longer storage, freeze the soup. Use freezer-safe containers or bags. Leave some space at the top for expansion. It can last up to 3 months in the freezer. Thaw it in the fridge overnight before reheating. You want to reheat your soup without losing its great flavor. - Best methods for reheating soup: The stove is the best way to reheat soup. Pour the soup into a pot over medium heat. Stir often until it’s hot. You can also use a microwave. Heat it in a microwave-safe bowl. Cover it loosely and heat for 1-2 minutes. Stir and check if it’s hot enough. - Preventing loss of flavor and texture: Add a splash of vegetable broth or water when reheating. This helps keep the soup from becoming too thick. Stir well to mix the flavors back in. Enjoy your warm, hearty soup! How long does the soup last in the fridge? The soup lasts about 3 to 5 days in the fridge. Always store it in a sealed container. Reheat it gently to enjoy again. Can I use fresh beans instead of canned? Yes, you can use fresh beans. However, they need cooking first. Soak them overnight and cook until tender. This will take extra time, but it can enhance the flavor. Health benefits of ingredients This soup is packed with nutrition. Kale is rich in vitamins A, C, and K. White beans provide protein and fiber. Carrots offer beta-carotene, good for your eyes. Olive oil is a healthy fat that helps heart health. Caloric content per serving Each serving has about 200 calories. This can vary based on how much olive oil you use. It’s a hearty dish that fills you up without too many calories. Can I make this soup in a slow cooker? Yes, you can make this soup in a slow cooker. Just sauté the onion and garlic first. Then, add all ingredients into the slow cooker. Cook on low for 6-8 hours for great flavor. What to serve with Tuscan White Bean Kale Soup? Serve this soup with crusty bread. A sprinkle of cheese on top adds flavor too. For a light meal, pair it with a salad. A glass of white wine also complements this dish well. This soup recipe offers a healthy blend of fresh ingredients and spices. You learned how to prepare the vegetables, incorporate flavorful spices, and cook the soup to perfection. I shared tips to enhance flavor and ideas for serving. You also discovered variations and storage options. Making this Tuscan White Bean Kale Soup is simple and rewarding. Enjoy the warmth and nutrition it brings to your table.

Tuscan White Bean Kale Soup

A hearty and nutritious soup featuring kale and white beans, perfect for a cozy meal.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Course Main Course
Cuisine Italian
Servings 4
Calories 200 kcal

Ingredients
  

  • 2 cups fresh kale, chopped
  • 1 can white beans (cannellini or navy), thoroughly drained and rinsed
  • 1 medium onion, finely diced
  • 2 cloves garlic, minced
  • 2 large carrots, peeled and diced
  • 2 stalks celery, diced
  • 4 cups vegetable broth (low-sodium preferred)
  • 1 teaspoon dried thyme
  • 1 teaspoon dried oregano
  • 0.5 teaspoon red pepper flakes (optional, for a spicy kick)
  • 2 tablespoons extra-virgin olive oil
  • to taste sea salt and freshly ground black pepper
  • 1 medium lemon, juiced
  • for garnish fresh parsley, chopped

Instructions
 

  • In a large soup pot, heat the extra-virgin olive oil over medium heat. Once the oil shimmers, add the diced onion and sauté for about 3-4 minutes until it becomes translucent and fragrant.
  • Stir in the minced garlic, diced carrots, and celery. Continue to cook for an additional 5-6 minutes, stirring occasionally, until the vegetables begin to soften and develop flavor.
  • Sprinkle in the dried thyme, oregano, and red pepper flakes. Mix well and let the spices toast in the pot for about 1 minute, which will help to enhance their aromas.
  • Carefully pour in the vegetable broth, lifting any bits off the bottom of the pot to incorporate all the flavors. Bring the mixture to a rolling boil, then reduce the heat and let it simmer uncovered for approximately 10 minutes.
  • Add the rinsed white beans and chopped kale to the pot. Stir everything together and allow it to simmer for another 10-15 minutes, or until the kale is tender and the soup is well combined and flavorful.
  • Before serving, taste the soup and season with sea salt, freshly ground black pepper, and lemon juice according to your preference, adjusting to balance the flavors.
  • Ladle the hot soup into bowls and finish with a sprinkle of freshly chopped parsley for a vibrant touch.

Notes

Serve with a slice of crusty bread or a drizzle of olive oil for added flavor.
Keyword kale, soup, vegetarian, white beans