Description
Tuscan White Bean and Kale Soup
Ingredients
2 tbsp olive oil
1 small onion, diced
2 carrots, diced
2 celery stalks, diced
3 garlic cloves, minced
4 cups chicken or vegetable broth
1 can (15 oz) cannellini beans, drained and rinsed
1/2 tsp dried thyme
1/2 tsp dried rosemary
1/4 tsp red pepper flakes (optional)
2 cups fresh kale, chopped
4 oz prosciutto or cooked bacon, chopped (optional, for extra flavor)
Salt and black pepper to taste
Directions
Sauté aromatics: Heat olive oil in a large pot over medium heat. Add onion, carrots, celery, and garlic. Cook for 5-7 minutes, until softened.
Build the soup base: Stir in thyme, rosemary, and red pepper flakes (if using). Add chicken or vegetable broth and beans. Bring to a simmer.
Add kale and prosciutto: Stir in chopped kale and prosciutto or bacon. Simmer for 10-15 minutes until the kale is tender.
Season: Adjust seasoning with salt and black pepper to taste.
Serve: Ladle into bowls and serve warm with crusty bread for dipping!
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Servings: 4
Calories: 250 kcal per serving
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