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Tuscan Kale and White Bean Soup

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.
5 from 91 votes
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course Dinner
Cuisine American, Italian
Servings 4

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.
Keyword easy soup recipe, healthy soup recipe, quick soup recipe

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