When the weather outside is frightful nothing comforts like soup. The best soups are like a warm hug; cozy, nourishing and good for the soul. Equal parts hearty, healthy and delicious this Tuscan White Bean and Kale Soup is easy to make and sure to warm you on the coldest winter day.
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This cozy soup is far greater than the sum of it’s parts. A rich tomato broth flecked with Italian herbs is a great base for creamy cannellini beans and the slight bitterness of kale. Pasta ( I love shells for this soup, especially when they encompass one of the white beans resulting in the perfect brothy bite) rounds out this soup making it filling and tasty.
Ingredients for Kale and White Bean Soup
- Olive oil
- Onion
- Garlic
- Dried oregano
- Tomato paste
- Vegetable or chicken broth
- Crushed tomatoes
- Fresh rosemary
- Cannellini beans
- Dried pasta, such as shells or elbow
- Kosher salt
- Ground black pepper
- Kale ( I prefer lacinato kale but you can also use curly kale)
How to Make Tuscan Kale and White Bean Soup
Heat olive oil in a dutch oven over medium high heat. Add onions and garlic and cook for 3-4 minutes until fragrant and translucent. Add dried oregano and tomato paste and cook for 1 minute. Pour in broth and crushed tomatoes along with rosemary, cannellini beans, salt and pepper. Bring to a simmer and add pasta, cook for 15 minutes. Stir in chopped kale and cook for 2 more minutes. Remove from heat, ladle into bowls and serve as desired.
If you like this Tuscan Kale and White Bean Soup be sure to take a look at some of my other recipes!
Spicy Roasted Cauliflower Soup
Instant Pot Butternut Squash Soup
Easy Mediterranean White Bean Salad
Balsamic Maple Roasted Brussels Sprouts
If you make this Tuscan White Bean and Kale Soup please be sure to leave a comment and/or give this recipe a rating! Be sure to follow me on Facebook and Pinterest for my latest recipes. Also, if you do make this recipe please tag me on Instagram, I’d love to see what you guys are making!
Tuscan Kale and White Bean Soup
Equipment
- large dutch oven
- ladle
Ingredients
- 1 tbsp olive oil
- 1 large onion diced
- 3 cloves garlic minced
- 1 tsp dried oregano
- 1 tbsp tomato paste
- 5 cups vegetable or chicken broth
- 1 15 oz can crushed tomatoes
- 1 tbsp fresh rosemary approx. 1 large sprig
- 1 15 oz can cannellini beans drained
- 8 oz dried pasta, such as shells or elbow
- 1 tsp kosher salt
- 1 tsp ground black pepper
- 1 bunch kale, stemmed chopped
Instructions
- Heat olive oil in a dutch oven over medium high heat. Add onions and garlic and cook for 3-4 minutes until fragrant and translucent. Add dried oregano and tomato paste and cook for 1 minute.
- Pour in broth and crushed tomatoes along with rosemary, cannellini beans, salt and pepper. Bring to a simmer and add pasta, cook for 15 minutes.
- Stir in chopped kale and cook for 2 more minutes. Remove from heat, ladle into bowls and serve as desired.
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