Description
This hearty and healthy Tuscan-inspired white bean and kale soup is packed with flavor from garlic, herbs, and a savory vegetable broth, making it a comforting meal perfect for cooler days.
Ingredients
Scale
- 2 tablespoons olive oil
- 1 onion, chopped
- 3 cloves garlic, minced
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 1 can (15 oz) white beans, drained and rinsed
- 4 cups vegetable broth
- 1 bunch kale, stems removed and leaves chopped
- Salt and pepper to taste
- Grated Parmesan cheese for serving
Instructions
- In a large pot, heat olive oil over medium heat.
- Add onion and garlic, sautéing until softened, about 5 minutes.
- Stir in dried thyme and rosemary, cooking for an additional minute to release the flavors.
- Add the white beans and vegetable broth, bringing the mixture to a simmer.
- Stir in the chopped kale and cook until wilted, about 3-5 minutes.
- Season with salt and pepper to taste.
- Serve hot, garnished with a generous sprinkle of grated Parmesan cheese.
Notes
- You can use any type of white beans, such as cannellini or great northern beans.
- This soup can be made ahead and stored in the fridge for up to 3 days. It also freezes well for later use.
- For added richness, drizzle with a little extra olive oil before serving.
- Prep Time: 10 minutes
- Cook Time: 20 minutes