Mariusz Lewandowski
Hearty Tuscan White Bean Soup with Kale and Fresh Herbs
This Hearty Tuscan White Bean Soup with Kale and Fresh Herbs is a nourishing and flavorful dish that embodies the rustic charm of Italian countryside cooking. The combination of creamy white beans, vibrant kale, and a medley of fresh herbs creates a satisfying and wholesome meal perfect for any time of the year. Serve with crusty bread to soak up every last drop of this delicious soup.
Ingredients:
– 2 tablespoons olive oil
– 1 large onion, finely chopped
– 2 carrots, diced
– 2 celery stalks, diced
– 4 garlic cloves, minced
– 1 teaspoon dried thyme
– 1 teaspoon dried rosemary
– 1/2 teaspoon red pepper flakes (optional)
– 2 cans (15 ounces each) cannellini beans, drained and rinsed
– 1 can (14.5 ounces) diced tomatoes
– 6 cups vegetable or chicken broth
– 1 bunch kale, stems removed and leaves chopped
– Salt and pepper to taste
– 1/4 cup freshly grated Parmesan cheese (optional)
– 2 tablespoons chopped fresh parsley
– 2 tablespoons chopped fresh basil
Instructions:
1. Heat the olive oil in a large pot over medium heat.
2. Add the onion, carrots, and celery. Sauté until the vegetables are tender, about 5-7 minutes.
3. Stir in the garlic, dried thyme, dried rosemary, and red pepper flakes. Cook for another minute until fragrant.
4. Add the cannellini beans, diced tomatoes (with juice), and broth to the pot.
5. Bring the mixture to a boil, then reduce the heat and let it simmer for 20 minutes.
6. Add the chopped kale to the pot and stir well.
7. Simmer for an additional 10-15 minutes until the kale is tender.
8. Season with salt and pepper to taste.
9. Ladle the soup into bowls.
10. Top with freshly grated Parmesan cheese and sprinkle with chopped parsley and basil.
11. Serve hot with crusty bread on the side.
Enjoy your bowl of Hearty Tuscan White Bean Soup with Kale and Fresh Herbs, a comforting and nutritious meal that’s sure to warm you up from the inside out!
