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Tuscan White Bean Soup Recipe

Print Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Calories: 280
Ingredients Method Notes

Ingredients
  

  • 2 tbsp olive oil
  • 1 yellow onion, diced
  • 2 carrots, peeled and diced
  • 2 celery stalks, diced
  • 4 garlic cloves, minced
  • 1 tbsp chopped fresh rosemary
  • 1/4 tsp red pepper flakes (optional)
  • 2 (15-oz) cans cannellini beans, drained and rinsed
  • 4 cups vegetable or chicken broth
  • 1 Parmesan rind (optional)
  • 1 bay leaf
  • 1 cup chopped kale
  • 1 tbsp fresh lemon juice
  • Salt and black pepper to taste

Method
 

  1. Heat olive oil in a large pot over medium heat. Cook onion, carrots, and celery with a pinch of salt for 5 minutes, until softened.
  2. Stir in garlic, rosemary, and red pepper flakes; cook 1 minute.
  3. Add beans, broth, Parmesan rind, and bay leaf. Bring to a boil, then reduce heat and simmer for 15 minutes.
  4. Add kale during the last 3 minutes of simmering. Remove rind and bay leaf, stir in lemon juice, and season with salt and pepper.
  5. Ladle into bowls and drizzle with olive oil.

Notes

The Parmesan rind is optional but adds a savory backbone that’s hard to replicate. If you’re using baby spinach, stir it in off the heat just before serving. For a vegan version, skip the rind and use vegetable broth; a pinch of nutritional yeast adds similar depth.