This rustic soup is a celebration of simple ingredients, packed with flavor and comforting warmth. Hearty white beans, aromatic rosemary, and nutritious kale come together in a broth that’s both satisfying and good for you. It’s perfect for a chilly evening or a light lunch.
You’ll absolutely adore this recipe because it’s incredibly easy to make, requires minimal ingredients, and is bursting with delicious, earthy flavors. The combination of creamy white beans, fragrant rosemary, and slightly bitter kale is a match made in heaven. It’s also naturally vegetarian and can easily be made vegan, making it a crowd-pleaser for all dietary needs. Plus, it’s healthy and filling, leaving you feeling nourished and satisfied.
Ingredients:
- 1 tablespoon olive oil
- 1 medium yellow onion, diced
- 2 cloves garlic, minced
- 2 sprigs fresh rosemary
- 6 cups vegetable broth (or chicken broth if preferred)
- 2 (15-ounce) cans cannellini beans, rinsed and drained
- 4 cups chopped kale (Tuscan kale or curly kale both work well)
- Salt and pepper to taste
- Red pepper flakes (optional, for a touch of heat)
- Crusty bread for serving (optional)
- Freshly grated Parmesan cheese for serving (optional)
Preparation:
Step 1: Heat the olive oil in a large pot or Dutch oven over medium heat. Add the diced onion and cook until softened, about 5-7 minutes.
Step 2: Add the minced garlic and fresh rosemary sprigs to the pot. Cook for another minute, until fragrant, being careful not to burn the garlic.
Step 3: Pour in the vegetable broth and bring to a simmer.
Step 4: Add the rinsed and drained cannellini beans to the pot. Using an immersion blender or a potato masher, partially mash about half of the beans. This will help thicken the soup and give it a creamy texture. If you don’t have an immersion blender, you can carefully transfer about a cup of the soup to a regular blender, blend until smooth, and then return it to the pot.
Step 5: Stir in the chopped kale and season with salt and pepper to taste. Add a pinch of red pepper flakes if you like a little heat.
Step 6: Reduce the heat to low, cover the pot, and simmer for 15-20 minutes, or until the kale is tender.
Step 7: Remove the rosemary sprigs before serving.
Serving Suggestions:
Serve the Tuscan White Bean Soup hot, garnished with a drizzle of olive oil, freshly grated Parmesan cheese (if using), and a sprinkle of red pepper flakes. A side of crusty bread is perfect for dipping into the flavorful broth. This soup is delicious on its own, but it also pairs well with a side salad or a grilled cheese sandwich for a heartier meal.
Tips:
- For a richer flavor, use homemade vegetable broth or add a Parmesan cheese rind to the soup while it simmers. Remember to remove the rind before serving.
- If you don’t have fresh rosemary, you can use 1 teaspoon of dried rosemary. Add it along with the garlic.
- Feel free to add other vegetables to the soup, such as carrots, celery, or zucchini.
- To make this soup vegan, simply omit the Parmesan cheese garnish.
- Leftovers can be stored in the refrigerator for up to 3 days.
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Nutritional Information: (Approximate, per serving)
- Calories: 250
- Protein: 15g
- Sodium: 600mg (depending on the broth used)
Conclusion
This Tuscan White Bean Soup is more than just a recipe; it’s an experience. The aroma of rosemary filling your kitchen, the satisfying creaminess of the beans, and the vibrant green of the kale all contribute to a simple yet profound culinary moment. It’s a reminder that the best meals often come from humble ingredients, prepared with love and care. So, gather your ingredients, put on some music, and enjoy the process of creating this nourishing and delicious soup. It’s sure to become a staple in your recipe collection!
Questions and Answers About This Recipe:
Q1: Can I use dried beans instead of canned beans?
A1: Absolutely! If you prefer using dried beans, you’ll need to soak them overnight (or do a quick soak method) and then cook them until tender before adding them to the soup. This will add a bit of extra time to the overall preparation, but it can enhance the flavor of the soup. Use about 1 cup of dried cannellini beans for this recipe.
Q2: I don’t have kale. What else can I use?
A2: No problem! Spinach is a great substitute for kale. It cooks much faster, so add it in the last 5 minutes of simmering. Chard is another good option; just be sure to remove any tough stems before chopping. Even collard greens would work if you cook them a bit longer than the kale.
Q3: Can I freeze this soup for later?
A3: Yes, this soup freezes beautifully! Let it cool completely, then transfer it to freezer-safe containers or zip-top bags. Be sure to leave some room at the top of the container, as the soup will expand as it freezes. It can be stored in the freezer for up to 3 months. Thaw it in the refrigerator overnight before reheating. The texture of the kale might be slightly softer after freezing, but the flavor will still be delicious.
Q4: How can I make this soup even more flavorful?
A4: There are several ways to boost the flavor of this soup. You could sauté some pancetta or bacon along with the onion for a smoky flavor. Adding a splash of dry white wine after sautéing the garlic can also add depth. A squeeze of lemon juice at the end can brighten the flavors. And don’t underestimate the power of a good quality olive oil for drizzling on top before serving!
Q5: Can I add meat to this soup?
A5: Certainly! While this soup is delicious as a vegetarian option, adding meat can make it a more substantial meal. Italian sausage, browned and crumbled, would be a fantastic addition. You could also add some shredded cooked chicken or turkey. If you’re using meat, add it to the soup along with the beans and kale. Adjust seasoning as needed.
