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–+ servings

Creamy Tuscan White Bean and Kale Soup

Rustic, velvety Tuscan white bean and kale soup with tender cannellini beans, garlic herb broth, sun-dried tomatoes, and melted parmesan in 30 minutes.
Print Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 bowls
Course: Dinner, Lunch, Soup
Cuisine: Fall Comfort, Italian, Mediterranean Inspired
Ingredients Method

Ingredients
  

Aromatics & Soup Base
  • 2 tbsp extra virgin olive oil
  • 1 medium yellow onion, diced
  • 2 medium carrots, peeled and thinly sliced
  • 2 ribs celery, thinly sliced
  • 4 cloves garlic, minced
  • 1/3 cup oil-packed sun-dried tomatoes, chopped
  • 1 tsp fresh rosemary, finely minced
  • 1 tsp fresh thyme leaves, chopped
  • 1/2 tsp red pepper flakes (optional)
  • 1 tsp kosher salt
  • 1/2 tsp freshly cracked black pepper
Beans, Broth & Finishing Greens
  • 2 cans (15 oz each) cannellini beans, rinsed and drained
  • 4 cups low-sodium vegetable broth (or chicken bone broth)
  • 1 bunch Lacinato (Tuscan) kale, stems removed and leaves chopped
  • 1/2 cup heavy whipping cream
  • 1/2 cup Parmigiano-Reggiano, freshly grated
  • 1 tsp fresh lemon juice
  • 1 loaf crusty artisan sourdough bread (for serving)

Method
 

Sauté & Simmer
  1. Heat olive oil in a Dutch oven over medium heat. Sauté onion, carrots, and celery for 5-6 minutes until softened. Stir in minced garlic, rosemary, thyme, red pepper flakes, salt, and pepper; cook 1 minute until fragrant.
  2. Add drained cannellini beans, sun-dried tomatoes, and broth. Bring to a gentle boil, reduce heat, and simmer uncovered for 10 minutes.
Puree, Wilt & Finish
  1. Transfer 2 cups of the soup to a blender (or use an immersion blender briefly in the pot) and puree until smooth. Stir the pureed mixture back into the soup pot for instant creaminess.
  2. Stir in chopped Tuscan kale and heavy cream. Simmer for 3-5 minutes until the kale is tender and vibrant. Remove from heat, stir in grated parmesan and lemon juice, and serve warm with crusty bread.

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