Creamy Tuscan White Bean and Kale Soup
This Italian-inspired ribollita-style soup is a nourishing blend of creamy cannellini beans, hearty kale, and parmesan in a garlicky tomato broth. It is simple, plant-based, and completely satisfying on the coldest winter nights.
A hearty Tuscan-style white bean and kale soup with parmesan and garlic for easy winter evenings.
Nutrition per serving
Ingredients
Legumes
Vegetables
Liquids
Aromatics
Dairy
Sauce
Instructions
Saute the Garlic
Heat 2 tablespoons of olive oil in a large pot over medium heat. Add the sliced garlic and cook for 2 to 3 minutes, stirring frequently, until golden and fragrant. Watch it carefully because burnt garlic will make the entire soup bitter.
Add Tomatoes and Broth
Pour the diced tomatoes into the pot with the garlic and stir well. Cook for 5 minutes until the tomatoes deepen in color and begin to break down. Add the vegetable broth and bring everything to a gentle boil.
Add Beans and Kale
Add the drained cannellini beans and chopped kale to the boiling broth. Stir to submerge the kale, reduce heat to medium, and cook for 15 minutes until the kale is tender and the beans have begun to break down slightly to thicken the soup naturally.
Finish with Parmesan
Remove the pot from heat and stir in half the grated parmesan. Taste and adjust seasoning with salt and pepper. Ladle into bowls and top each serving with the remaining parmesan cheese and a generous drizzle of good olive oil.
Substitutions
Common mistakes
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