Tuscan White Bean and Kale Soup Recipe – Hearty, Healthy, and Delicious

Cannellini beans, delicate kale, and flavorful broth come together in this filling and healthy Tuscan white bean and kale soup. An ideal dinner for any day since it is both easy and tasty.

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This hearty and flavorful Tuscan White Bean and Kale Soup is a rustic classic that will not disappoint. This simple but filling soup has its roots in the Italian countryside and combines the earthy bitterness of kale with the creamy richness of white beans. This dish is ideal for those days when you want to eat something filling and healthy but don’t feel like spending a ton of time in the kitchen.

The health benefits and ease of preparation of this soup are its greatest assets. Kale is an excellent source of vitamins and antioxidants, while cannellini beans are a great source of protein and fiber. The aromatic broth enhances the tastes of the beans and greens; it is made with garlic, onions, and herbs such as thyme and rosemary. This Tuscan White Bean and Kale Soup is ideal for those cold winter nights when you want something hearty but yet light. Make it a whole dinner by adding some crusty bread.

Recipe Items
olive oil, 2 tablespoons
1 diced medium onion
minced garlic (three cloves)
2 diced carrots that have been peeled
chopped celery (two stalks)
4 cups of chicken or veggie broth
Two cans of washed and drained cannellini beans (15 ounces each)
1 bunch chopped kale (stems removed)
One can of chopped tomatoes (14.5 oz.)
2 milligrams of dried rosemary
50% dry thyme, 1/2 teaspoon

Toss with salt and pepper.
For heat, you may optionally add 1/4 teaspoon of red pepper flakes.
Parmesan cheese, gratin style, to garnish (if desired)
Garnish with fresh basil or parsley, if desired.
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