Description
Tuscan White Bean and Kale Soup
Ingredients
2 tbsp olive oil
1 medium onion, diced
3 garlic cloves, minced
4 cups vegetable or chicken broth
1 can (15 oz) cannellini beans, drained and rinsed
2 cups fresh kale, chopped
1 tsp dried thyme
1/2 tsp red pepper flakes (optional)
1/4 cup grated Parmesan cheese (plus extra for garnish)
Salt and black pepper to taste
For Serving:
Sliced crusty bread, toasted
Drizzle of olive oil
Directions
Sauté aromatics: Heat olive oil in a large pot over medium heat. Add onion and garlic, cooking until softened, about 5 minutes.
Build the soup base: Stir in broth, cannellini beans, thyme, and red pepper flakes (if using). Bring to a simmer and cook for 10 minutes to allow flavors to meld.
Add kale: Stir in chopped kale and simmer for an additional 5 minutes, or until the kale is tender.
Finish with Parmesan: Stir in grated Parmesan cheese. Adjust seasoning with salt and black pepper to taste.
Serve: Ladle soup into bowls and garnish with extra Parmesan cheese. Serve with toasted crusty bread drizzled with olive oil for dipping.
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 4
Calories: 240 kcal per serving
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