Tuscan White Bean and Kale Soup

Introduction

There’s something about a warm bowl of soup that instantly comforts the soul, and Tuscan White Bean and Kale Soup does just that. This recipe has become a family favorite in our household, especially during the colder months. The combination of hearty white beans, vibrant kale, and fragrant herbs creates a dish that’s not only delicious but also nutritious. I love how my kids enjoy the flavors while I feel good knowing they’re getting their greens. With its simplicity and wholesome ingredients, this soup is perfect for weeknight dinners and can easily be doubled for meal prep!

Ingredients

• 2 tablespoons olive oil
• 1 onion, chopped
• 2 carrots, diced
• 2 celery stalks, diced
• 4 cloves garlic, minced
• 1 teaspoon dried thyme
• 1 teaspoon dried oregano
• 6 cups vegetable broth
• 2 cans (15 ounces each) white beans, drained and rinsed
• 1 bunch kale, stems removed and leaves chopped
• Salt and pepper to taste
• Juice of 1 lemon
• Grated Parmesan cheese (optional, for serving)

Instructions

1. Sauté the Vegetables: In a large pot, heat the olive oil over medium heat. Add the chopped onion, carrots, and celery. Sauté the vegetables until softened, about 5-7 minutes.
2. Add Aromatics: Stir in the minced garlic, dried thyme, and oregano. Cook for an additional minute until the garlic becomes fragrant.
3. Add Broth and Beans: Pour in the vegetable broth and add the drained and rinsed white beans. Bring the mixture to a boil, then reduce the heat and let it simmer for about 15 minutes.
4. Incorporate Kale: Add the chopped kale to the pot and cook for about 5 minutes, until the kale wilts.
5. Season the Soup: Season the soup with salt, pepper, and freshly squeezed lemon juice to taste.
6. Serve: Serve hot, and if desired, top with grated Parmesan cheese.

Nutrition Facts

• Servings: 6
• Calories: 210 kcal per serving
• Sugar: 3 g
• Sodium: 600 mg
• Fat: 7 g
• Saturated Fat: 1 g
• Unsaturated Fat: 5 g
• Trans Fat: 0 g
• Carbohydrates: 30 g
• Fiber: 8 g
• Protein: 9 g
• Cholesterol: 0 mg

Preparation Time

• Prep Time: 15 minutes
• Cook Time: 25 minutes
• Total Time: 40 minutes

How to Serve

• Serve the soup hot in bowls.
• Top with grated Parmesan cheese for added flavor.
• Accompany with crusty bread or a side salad.
• Drizzle with extra olive oil or a squeeze of lemon for brightness.
• Garnish with fresh herbs, such as parsley or thyme.

Additional Tips

1. Use Fresh Ingredients: Fresh kale and quality vegetable broth can significantly enhance the flavor of the soup.
2. Spice it Up: For a kick, add red pepper flakes or a splash of hot sauce.
3. Make it Heartier: Add diced potatoes or quinoa for extra substance.
4. Storage: This soup keeps well in the refrigerator for up to 4 days, making it perfect for meal prep.
5. Batch Cooking: Double the recipe and freeze half for a quick meal later.

Recipe Variations

• Add Protein: Incorporate diced chicken or sausage for a meatier version.
• Different Greens: Swap kale for spinach, Swiss chard, or even collard greens.
• Herb Variations: Use fresh herbs like basil or parsley instead of dried herbs for a fresher taste.
• Creamy Version: Blend part of the soup for a creamier texture while keeping some beans whole.
• Different Beans: Try using cannellini beans, chickpeas, or even lentils in place of white beans.

Serving Suggestions

• Serve with a side of garlic bread or toasted baguette slices for a delightful crunch.
• Pair with a simple green salad dressed with lemon vinaigrette for a light, balanced meal.
• Perfect for lunch with a side of fruit or yogurt for dessert.

Freezing and Storage

• Freezing: Allow the soup to cool completely, then transfer it to airtight containers. It can be frozen for up to 3 months.
• Reheating: To reheat, thaw overnight in the refrigerator and warm on the stovetop or in the microwave. Add a splash of broth or water to loosen the consistency if needed.

FAQ Section

1. Can I use fresh beans instead of canned? Yes, but you’ll need to soak and cook them beforehand.
2. Can I make this soup in a slow cooker? Absolutely! Sauté the vegetables first, then transfer everything to a slow cooker and cook on low for 6-8 hours.
3. What can I use if I don’t have vegetable broth? You can use chicken broth or water with vegetable bouillon cubes as an alternative.
4. Is this soup gluten-free? Yes, this recipe is naturally gluten-free.
5. Can I add more vegetables? Feel free to add any vegetables you have on hand, like bell peppers or zucchini.
6. What can I substitute for kale? Spinach or Swiss chard works well as a substitute for kale.
7. How can I make this soup vegan? This recipe is already vegan; just skip the cheese topping.
8. How long does this soup last in the fridge? It lasts for up to 4 days in an airtight container.
9. Can I freeze this soup? Yes, it freezes well. Just make sure to let it cool before transferring it to containers.
10. What is the best way to reheat frozen soup? Thaw in the fridge overnight and reheat on the stovetop, adding broth if necessary.

Conclusion

Tuscan White Bean and Kale Soup is more than just a meal; it’s a comforting bowl of nourishment that brings warmth to any table. With its easy preparation and hearty ingredients, it’s perfect for busy weeknights or when you want to impress guests with minimal effort. The rich flavors, combined with the healthy benefits of kale and beans, make this soup a staple in our home. So grab a bowl, and enjoy a taste of Tuscany in your kitchen!

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