Tuscan White Bean and Kale Soup
A hearty Italian country soup of creamy cannellini beans, wilted kale, aromatics, and rosemary simmered in a light tomato broth. Naturally low in sodium and packed with fiber and plant-based protein.
Ingredients
- 2 tbsp olive oil
- 1 large yellow onion, diced
- 2 medium carrots, diced
- 2 stalks celery stalks, diced
- 4 cloves garlic cloves, minced
- 2 tbsp tomato paste
- 1 can canned no-salt-added diced tomatoes
- 2 cans canned cannellini beans, drained, rinsed
- 4 cups low-sodium vegetable broth
- 1 sprig fresh rosemary, finely chopped
- 4 cups curly kale, stems removed, torn
- 1/2 tsp black pepper, freshly ground
- 2 tsp fresh lemon juice
Instructions
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1
Heat 2 tbsp olive oil in a large pot over medium heat. Add 1 large diced yellow onion, 2 medium diced carrots, and 2 stalks diced celery stalks. Cook, stirring occasionally, for 6 to 8 minutes until softened.
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2
Add 4 cloves minced garlic cloves and 2 tbsp tomato paste and cook for 1 minute, stirring constantly.
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3
Stir in 1 can canned no-salt-added diced tomatoes, 2 cans drained, rinsed canned cannellini beans, 4 cups low-sodium vegetable broth, and 1 sprig finely chopped fresh rosemary. Bring to a boil, then reduce heat and simmer for 15 minutes.
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4
Using the back of a spoon or a potato masher, lightly mash some of the beans against the side of the pot to thicken the broth.
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5
Add 4 cups stems removed, torn curly kale and cook for 5 minutes until wilted and tender.
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6
Stir in 2 tsp fresh lemon juice and season with 1/2 tsp freshly ground black pepper. Taste and add more lemon juice if desired. Serve hot.