Hearty Tuscan Kale and White Bean Soup

This robust, comforting soup is packed with nutrients and flavor, inspired by the classic flavors of Tuscany. It’s a complete meal in a bowl!

Ingredients

• 2 tablespoons olive oil

• 1 large onion, diced

• 2 medium carrots, diced

• 2 celery stalks, diced

• 4 cloves garlic, minced

• 1 teaspoon dried oregano

• ½ teaspoon red pepper flakes (optional)

• 8 cups vegetable or chicken broth

• 2 (15 oz) cans cannellini beans, rinsed and drained

• 1 large bunch kale, stems removed and leaves chopped

• 1 (14.5 oz) can diced tomatoes

• 1 Parmesan rind (optional, but highly recommended)

• Salt and freshly ground black pepper, to taste

• 2 tablespoons tomato paste

• 1 tablespoon lemon juice

• Fresh parsley, chopped for garnish

• Grated Parmesan cheese, for serving

Instructions

1. Sauté Aromatics: In a large pot or Dutch oven, heat olive oil over medium heat. Add onion, carrots, and celery. Cook until softened, about 8-10 minutes.

2. Add Flavors: Stir in garlic, oregano, and red pepper flakes (if using). Cook for 1 minute until fragrant. Add tomato paste and cook for another minute, stirring constantly.

3. Build Soup Base: Pour in the broth and add the diced tomatoes with their juices. Add the Parmesan rind if using. Bring to a boil, then reduce heat and simmer for 15 minutes.

4. Incorporate Beans and Kale: Add the cannellini beans and chopped kale. Simmer for another 15-20 minutes, until kale is tender.

5. Finish: Remove the Parmesan rind. Stir in lemon juice. Season with salt and pepper to taste.

6. Serve: Ladle into bowls and garnish with fresh parsley and grated Parmesan cheese. Serve with crusty bread for dipping.

Tips for Success

• For a creamier texture, mash about 1 cup of the beans before adding them to the soup

• The Parmesan rind adds incredible umami depth – save them in your freezer for soups!

• This soup tastes even better the next day as flavors continue to develop

• For extra protein, add Italian sausage or shredded chicken

• To make it heartier, add ½ cup of small pasta (like ditalini) in the last 10 minutes of cooking

Dietary Notes

• Vegetarian: Use vegetable broth

• Vegan: Omit Parmesan rind and cheese garnish

• Gluten-Free: Ensure broth is gluten-free and skip pasta addition

This nourishing soup is perfect for chilly days and will keep well in the refrigerator for up to 5 days. The flavors meld and improve, making it wonderful for meal prep!