Description
Tuscan White Bean and Kale Soup
Ingredients
2 tbsp olive oil
1 small onion, diced
2 carrots, diced
2 celery stalks, diced
3 garlic cloves, minced
4 cups chicken or vegetable broth
1 can (15 oz) cannellini beans, drained and rinsed
1/2 tsp dried thyme
1/2 tsp dried rosemary
1/4 tsp red pepper flakes (optional)
2 cups fresh kale, chopped
4 oz prosciutto or cooked bacon, chopped (optional, for extra flavor)
Salt and black pepper to taste
Directions
Sauté aromatics: Heat olive oil in a large pot over medium heat. Add onion, carrots, celery, and garlic. Cook for 5-7 minutes, until softened.
Build the soup base: Stir in thyme, rosemary, and red pepper flakes (if using). Add chicken or vegetable broth and beans. Bring to a simmer.
Add kale and prosciutto: Stir in chopped kale and prosciutto or bacon. Simmer for 10-15 minutes until the kale is tender.
Season: Adjust seasoning with salt and black pepper to taste.
Serve: Ladle into bowls and serve warm with crusty bread for dipping!
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Servings: 4
Calories: 250 kcal per serving
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Step-by-Step Guide
Follow these detailed instructions for perfect results every time. Begin by dicing your onion, carrots, and celery uniformly to ensure even cooking. Mince the garlic finely. In your large pot, heat the olive oil over medium heat until it shimmers. Add the diced vegetables and sauté, stirring occasionally, until they are fragrant and the onions are translucent, about 5-7 minutes. Add the garlic and cook for one more minute, being careful not to let it burn. Next, stir in the dried thyme, rosemary, and optional red pepper flakes to toast the spices slightly. Pour in the broth and add the drained beans. Increase the heat to bring the soup to a gentle simmer. Finally, stir in the chopped kale and optional prosciutto. Let the soup simmer for 10-15 minutes, allowing the kale to wilt and become tender and the flavors to meld.
Serving Suggestions
This hearty soup is a complete meal on its own, but it pairs beautifully with a slice of crusty, toasted artisan bread or a warm, fluffy dinner roll for dipping. For a more substantial meal, serve it alongside a simple arugula salad with a lemon vinaigrette. Garnish individual bowls with a drizzle of high-quality extra virgin olive oil, a sprinkle of grated Parmesan cheese, or a twist of freshly cracked black pepper.
How-to Summary
Sauté diced onion, carrots, celery, and garlic in olive oil. Add herbs, broth, and beans, then simmer. Stir in kale and optional prosciutto, and simmer until the kale is tender. Season with salt and pepper before serving warm.
Frequently Asked Questions
Can I use dried beans instead of canned? Yes. Substitute one 15-oz can with 1/2 cup of dried cannellini beans. Soak them overnight, then simmer until tender (about 1-1.5 hours) before adding them to the soup in place of the canned beans.
How can I make this soup vegetarian or vegan? Use vegetable broth and omit the prosciutto. For a rich, savory depth similar to prosciutto, add a teaspoon of smoked paprika or a splash of liquid smoke with the herbs.
What other greens can I use instead of kale? Swiss chard or spinach are excellent substitutes. Add sturdy chard stems with the initial vegetables and the leaves with the kale. For spinach, add it in the last 2-3 minutes of cooking.
How do I store and reheat leftovers? Store cooled soup in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stovetop over medium-low heat, adding a splash of broth if it has thickened too much.
Can I freeze this soup? Absolutely. Freeze in airtight containers for up to 3 months. Thaw overnight in the refrigerator before reheating. Note that the texture of the beans and kale may soften slightly upon thawing.
Common Mistakes to Avoid
Avoid adding salt too early, especially if using prosciutto or a salted broth, as it can become too concentrated. Always season at the end. Do not overcook the garlic when sautéing, as burnt garlic will make the soup bitter. Ensure you drain and rinse the canned beans thoroughly to remove the starchy canning liquid, which can cloud the soup. Finally, do not boil the soup vigorously after adding the kale; a gentle simmer is enough to cook it through without making it mushy.
Conclusion
This Tuscan White Bean and Kale Soup is the epitome of wholesome, flavorful comfort food. It’s nourishing, easy to customize with pantry staples, and comes together in under an hour. Mastering this recipe provides a reliable, delicious template for a satisfying meal any day of the week. Enjoy the process of creating this classic dish and the warmth it brings to your table.