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Italian Bean Soup

Rustic Italian Bean Soup Recipe

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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 4 servings
Calories: 320
Ingredients Method Notes

Ingredients
  

  • 2 tbsp extra virgin olive oil, plus more for drizzling
  • 1 medium yellow onion, diced
  • 2 medium carrots, peeled and diced
  • 2 celery stalks, diced
  • 4 cloves garlic, minced
  • 1 tbsp fresh rosemary, finely chopped
  • ¼ tsp red pepper flakes, optional
  • 2 tbsp tomato paste
  • 3 (15‑oz) cans cannellini beans, drained and rinsed
  • 4 cups low‑sodium vegetable or chicken broth
  • 1 Parmesan rind, about a 2‑inch piece
  • 1 tsp fine sea salt, plus more to taste
  • ½ tsp black pepper
  • 4 cups packed kale leaves, stems removed and torn into bite‑size pieces

Method
 

  1. Heat the oil in a large pot over medium heat. Add onion, carrot, and celery with a pinch of salt. Cook 6 to 8 minutes until softened. Add garlic, rosemary, and red pepper flakes; cook 1 minute.
  2. Stir in tomato paste and cook 2 minutes. Pour in a splash of broth and scrape up any browned bits. Add remaining broth, beans, Parmesan rind, salt, and pepper. Bring to a simmer.
  3. Partially cover and simmer for 15 to 20 minutes, stirring occasionally. Taste and adjust salt.
  4. Add kale in handfuls, stirring to wilt. Cook 3 to 4 minutes until tender. Remove Parmesan rind. For thicker soup, lightly mash some beans.
  5. Ladle into bowls and top with a drizzle of olive oil and grated Parmesan. Serve hot with bread.

Notes

If you would like a spicy kick, add an extra pinch of red pepper flakes or a finely chopped fresh chili with the garlic. The soup tastes even better the next day once the flavors meld.