Tuscan-Style Kale & White Bean Soup
A hearty one-pot soup of cannellini beans, winter kale, carrots and tomatoes in a garlicky, herb-scented broth.
Equipment: Large pot or Dutch oven
Why it's a winter recipe
Kale and other hardy greens are at their sweetest in the cold months — a light frost can actually improve their flavor. Paired with pantry beans and root vegetables, they make a warming, budget-friendly soup.
Method
- Heat the oil in a large pot over medium heat. Cook the onion, carrots and celery for 8 minutes until softened.
- Add the garlic, Italian seasoning and red pepper flakes and cook for 1 minute.
- Add the tomatoes, broth and beans. Bring to a simmer and cook for 15 minutes.
- Mash about a cup of beans against the side of the pot to thicken the soup slightly.
- Stir in the kale and simmer for 5–8 minutes until tender. Add the lemon juice, season, and serve with a drizzle of olive oil.
Picking the best produce
Choose kale with firm, deeply colored leaves and no yellowing or wilting. Curly kale and lacinato (Tuscan or dinosaur) kale both work; lacinato becomes especially tender in soup.
Variations
- Add browned Italian sausage for a meaty version.
- Serve with grated Parmesan and crusty bread.
Storing leftovers
- Refrigerate for up to 5 days; the flavor improves overnight.
- Freeze for up to 3 months.
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