Go Back

Tuscan Kale and Bean Soup

Accommodating Chef
Print Recipe
Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Course Soup
Cuisine Mediterranean
Servings 6

Ingredients
  

  • 400 grams kale – washed stems removed, and chopped
  • 2 16.5 oz cans cannellini beans (including liquid)
  • 8 cups stock vegetable or chicken (We use water + 8 tsp Better Than Bouillon.)
  • 1 medium carrot peeled and grated (or diced/sliced as preferred)
  • 1 medium onion diced
  • 1 celery rib diced
  • 1.5 tsp dried oregano
  • 1 tsp black pepper
  • 1 tbsp extra virgin olive oil EVOO
  • Salt to taste

Instructions
 

Prep the Veggies Like a Pro

  • Kale: Wash thoroughly with warm water, scrubbing with your fingers. Remove and discard the thick stems. Roll the leafy parts and chop into bite-sized pieces. (Avoid long pieces to prevent splashing broth when eating.)
  • Carrot: Peel, grate, and set aside. (Grated carrots are a favorite in this dish, but diced or sliced works just as well.)
  • Onion & Celery: Dice both and set aside.

Sauté the Aromatics

  • Heat the olive oil in a soup pot over medium-low heat.
  • Add the diced onion, celery, and grated carrot. Cook until the onions are soft and translucent.

Add the Beans and Broth

  • Stir in the cannellini beans (including liquid), oregano, black pepper, and stock.
  • Bring the mixture to a gentle boil.

Add Kale

  • Add the chopped kale to the pot, ensuring it's fully submerged in the broth.
  • Bring the soup back to a low boil.

Let It Simmer

  • Reduce the heat to low, cover the pot, and let the soup simmer for 30 minutes. (This allows the kale to soften and develop its full flavor.)