White Bean Kale Soup (Tuscan-Style)

This rustic charm of Tuscan-style White Bean Kale Soup is a comforting blend of creamy white beans, hearty kale, and savory herbs in a tomato-based broth, delivering a nourishing and flavorful experience for a cold and rainy night.

📝 Ingredients

• 1 medium yellow onion (peeled and finely diced)
• 2 tbsp olive oil
• 2 stick celery (small diced)
• 1 large carrot (peeled and diced)
• 4 clove garlic (minced)
• 1 3/4 cup cooked white beans ((15oz can, rinsed and drained))
• 1 bunch kale (stem removed)
• 1 tsp dried rosemary
• 1/2 tsp crushed red pepper flakes
• 2 tsp ground coriander
• 2 tbsp tomato paste
• 4 cup vegetable broth
• 3 tbsp lemon juice
• 1 tsp sea salt

👨‍🍳 Instructions

1. 11. Peel and dice onion and carrot. Mince garlic. Dice celery (including leaves if applicable).
2. 22. Heat olive oil in a large pot over medium. Add the diced onion and cook, stirring regularly, until beginning to brown.
3. 33. Add the carrot and celery and cook for 3 minutes, stirring regularly, until celery is beginning to soften.
4. 44. Add the garlic, rosemary, red pepper flakes, coriander, and tomato paste. Cook for 1 minute, stirring consistently.
5. 55. Reduce heat to medium-low. Add the white beans and broth. Stir to scrape everything off the bottom of the pot. Cover and simmer for 20 minutes, until the carrot is just soft.
6. 66. While soup is cooking, wash and prep the kale. Tear it off the ribs and chop into bite size pieces.
7. 77. Once the carrots have softened, add salt, 2 tbsp/30ml lemon juice, and kale. Stir to submerge kale and cook for about 3 minutes until kale is tender.
8. 88. Taste and adjust lemon juice and salt as needed. Serve immediately or store in the fridge for up to 3 days.