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Tuscan White Bean & Kale Soup

A cozy and hearty soup packed with creamy white beans and nutritious kale, perfect for warming up on a cold day.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Appetizer, Soup
Cuisine: Italian
Calories: 250
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 2 cans white beans (cannellini or any type) Canned beans work well for quicker preparation.
  • 1 bunch kale Can substitute with Swiss chard, cooks faster.
  • 1 large onion Chopped.
  • 2 cloves garlic Minced.
  • 2 medium carrots Chopped.
  • 2 stalks celery Chopped.
  • 4 cups veggie broth Can use low-sodium for a lighter option.
  • 2 tablespoons olive oil For sautéing vegetables.
  • to taste salt Add gradually to avoid over-salting.
  • to taste pepper
  • 1 lemon juice Optional, adds brightness.
  • 1 teaspoon rosemary or thyme Optional for extra flavor.

Method
 

Preparation
  1. Grab your biggest pot.
  2. Sauté onion, carrot, and celery in olive oil until they are just soft.
  3. Add minced garlic and let it get fragrant without burning.
  4. Stir in the white beans and veggie broth.
  5. Let the mixture simmer, mashing some of the beans for creaminess.
  6. Tear in the kale and watch it wilt down.
  7. Taste and adjust seasoning with salt and pepper as needed.
  8. If using, squeeze in fresh lemon juice before serving.
  9. Let it rest off the heat for a few minutes before serving.

Notes

This soup tastes even better the next day. Serve with toast or a sprinkle of cheese. Avoid overcooking the kale to maintain texture.