Tuscan Kale and White Bean Soup

“My husband likes to shop with a list. I like to be spontaneous and see what’s alive and happy. One day we found beautiful, crisp Tuscan kale at the farmers market in California, and even though it wasn’t on our list, I had to have it! We developed this recipe to highlight it, and it’s now a regular in our soup repertoire.” ~ Rebecca

Although this soup could very easily be considered Tuscan-style, the name actually comes from the type of kale we like to use: Tuscan kale, also known as lacinato, dinosaur or black kale. You can also use regular curly kale if you can’t find Tuscan.

Another nice variation is French Country Soup. (See Variations for details.)

Difficulty:

Moderate

Cost:

Inexpensive!

Serves:10people

Serving Size:1 cup

Tuscan Kale and White Bean Soup

Votes: 1 Rating: 5 You: Rate this recipe!

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Add to Meal Plan: Select Course to Add: BreakfastLunchSnackDinnerDessert This recipe has been added to your Meal Plan

This is one of our favorite soups. The recipe almost fills a 4-quart saucepan so invite friends over, or just freeze what you don't eat. Substitute about 2 cups of chopped fresh tomatoes for the canned ones, if desired. Our soups are usually thick, but feel free to add more broth. This soup can be ready to eat in less than an hour, but it’s even better if simmered longer.

• CourseMain Course, Soup, Vegetarian
• CuisineMediterranean

Tools:colander, knife and cutting board, large (4-quart) saucepan, measuring cups and spoons

	Prep Time
	45-60 minutes, start to finish

Prep Time 45-60 minutes, start to finish

Difficulty: Moderate Cost: Inexpensive! Serves:10people Serving Size:1 cup

Tuscan Kale and White Bean Soup Votes: 1 Rating: 5 You: Rate this recipe! Print Recipe Add to Meal Plan: Select Course to Add: BreakfastLunchSnackDinnerDessert This recipe has been added to your Meal Plan This is one of our favorite soups. The recipe almost fills a 4-quart saucepan so invite friends over, or just freeze what you don't eat. Substitute about 2 cups of chopped fresh tomatoes for the canned ones, if desired. Our soups are usually thick, but feel free to add more broth. This soup can be ready to eat in less than an hour, but it’s even better if simmered longer. CourseMain Course, Soup, Vegetarian CuisineMediterranean Tools:colander, knife and cutting board, large (4-quart) saucepan, measuring cups and spoons Prep Time 45-60 minutes, start to finish Prep Time 45-60 minutes, start to finish

Ingredients

• 2 (15-ounce) cans white beans (cannellini, Great Northern, navy)
• 1 medium onion
• 1 tablespoon high heat cooking oil
• 1 large carrot
• 6 cloves garlic
• 4 cups vegetable broth or chicken (low-sodium)
• 2 tablespoons tomato paste
• 1 teaspoon dried rosemary leaves
• 1 teaspoon dried thyme leaves
• 1 teaspoon salt
• 1/4 teaspoon ground black pepper
• 1/4 teaspoon red pepper flakes
• 2 bay leaves
• 1 bunch Tuscan kale or 2 cups frozen chopped kale
• 1 (14.5-ounce) can diced tomatoes
• 1/4 cup grated Parmesan cheese
• 1 lemon (optional)

Garnish:

• Parmesan cheese

Servings: people

Units:MetricUS Imperial

Instructions

1. Drain and rinse beans in a colander.
2. Chop onion. Heat oil over medium-low heat in a large saucepan and add onion. Cook and stir while you continue.
3. Slice carrot on a diagonal into 1/4-inch-thick pieces and add to saucepan. Cook and stir another 2 to 3 minutes.
4. Mince garlic, stir into vegetables, and cook another minute.
5. Add broth, tomato paste, rosemary, thyme, salt, pepper, red pepper flakes, and bay leaves. Bring to a gentle boil, then reduce heat to keep at a simmer uncovered about 5 minutes.
6. Add beans and cook another 5 minutes.
7. While soup simmers, remove kale leaves from the center stem. Chop into small pieces to yield 4 to 6 cups, lightly packed. Place in a colander and rinse well. (If using frozen kale, thaw in the microwave now.)

   
8. Use the back of a spoon and mash some of the beans to create a thicker broth. Add kale. Cover and simmer 15 minutes.
9. Add tomatoes and simmer uncovered another 15 to 30 minutes, or longer.
10. Remove from heat and stir in Parmesan cheese and juice of half the lemon. Remove bay leaves then adjust seasonings, to taste. Add more lemon juice, if desired.
11. Sprinkle additional grated Parmesan on top of each individual serving.

Recipe Notes

Tip: Tuscan kale is also called lacinato or dinosaur kale. If it’s not available in your grocery store, regular (curly) kale will also work.

VARIATIONS:

• French Country Soup – Use 6 cups broth and 2 large carrots. Eliminate diced tomatoes.
• With sausage – Slice and brown precooked Italian sausage in the large saucepan. Transfer sausage to a plate and cover to keep warm. Use the drippings to cook onion, adding more oil if needed. Continue with recipe, adding sausage in the last 15 to 30 minutes of cooking.

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