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Tuscan White Bean & Kale Soup

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A comforting and light soup featuring creamy white beans, kale, and a bright lemon finish that makes it perfect for any season.

Ingredients

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  • 2 tbsp olive oil
  • 1 medium onion, diced
  • 2–3 garlic cloves, minced
  • 2 carrots, diced
  • 2 celery stalks, diced
  • 2 cans (15 oz each) cannellini or navy beans, drained and rinsed
  • 4–5 cups low-sodium vegetable or chicken broth
  • 4 cups chopped kale, stems removed
  • 1 tsp dried rosemary or 1 tbsp fresh, chopped
  • Zest and juice of 1 lemon
  • Salt and black pepper to taste
  • Optional: grated Parmesan or a drizzle of extra-virgin olive oil to finish

Instructions

  1. Heat olive oil in a large pot over medium heat.
  2. Add diced onion, carrot, and celery. Cook until soft, about 6–8 minutes.
  3. Stir in garlic and rosemary. Cook for 1 minute until fragrant.
  4. Add the beans and broth. Bring to a gentle simmer.
  5. Simmer uncovered for 15–20 minutes so flavors meld.
  6. Add chopped kale and simmer until tender, about 5–7 minutes.
  7. Stir in lemon zest and juice. Season with salt and pepper.
  8. Serve with a drizzle of olive oil or a sprinkle of grated cheese if desired.

Notes

This soup keeps well and can be refrigerated for up to 4 days or frozen for up to 3 months. Reheat gently on the stove, adding a splash of broth or water if it thickens.

Nutrition

Find it online: https://recipesunfolded.com/tuscan-white-bean-kale-soup/

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