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Tuscan White Bean & Kale Soup

A cozy and nutritious soup packed with protein and greens, perfect for chilly days and busy schedules.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 6 servings
Course: Main Course, Soup
Cuisine: Italian
Calories: 220
Ingredients Method Notes

Ingredients
  

Cooking Base
  • 2 tablespoons olive oil For sautéing
  • 1 large onion, diced
  • 3 cloves garlic, minced
Main Ingredients
  • 4 cups vegetable broth Or chicken broth if preferred
  • 15 oz white beans, drained and rinsed Cannellini or great northern beans
  • 1 bunch kale, chopped Feel free to use any greens you have on hand
  • 1 teaspoon dried thyme Enhances flavor
  • to taste Salt and pepper Adjust according to preference
  • 1/2 each lemon, juiced For a fresh zing
  • optional Parmesan cheese For serving

Method
 

Preparation
  1. In a large pot over medium heat, pour in the olive oil. Once heated, add the diced onion and sauté for about 5 minutes until soft and translucent.
  2. Add the minced garlic and sauté for another minute to build flavors.
  3. Pour in the vegetable or chicken broth and add the rinsed white beans. Stir to combine.
  4. Add the dried thyme and season with salt and pepper. Let it simmer for about 10 minutes.
  5. Toss in the chopped kale and cook for an additional 5 minutes or until the kale is wilted.
  6. Just before serving, squeeze in the lemon juice for an added flavor boost.
  7. Spoon into bowls and add Parmesan cheese if desired.

Notes

For a heartier soup, add diced carrots or potatoes. The soup tastes even better the next day and can be stored in an airtight container in the fridge for up to 4 days.