Tuscan Kale and White Bean Soup
Healthy and hearty, this Tuscan White Bean Soup is sure to comfort on a cold winter day. Discover the best recipe for tuscan white bean and kale 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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