Tuscan White Bean Kale (Print)

Rustic Tuscan soup combining creamy beans, tender kale, and a bright touch of lemon zest for perfect comfort.

# Components:

→ Vegetables

01 - 2 tablespoons olive oil
02 - 1 medium yellow onion, diced
03 - 2 medium carrots, peeled and diced
04 - 2 celery stalks, diced
05 - 3 cloves garlic, minced
06 - 1 bunch kale, tough stems removed, leaves chopped, about 4 cups packed
07 - Zest of 1 lemon

→ Beans & Broth

08 - 2 cans (15 oz each) cannellini beans, drained and rinsed
09 - 4 cups low-sodium vegetable broth
10 - 1 cup water

→ Herbs & Seasonings

11 - 1 teaspoon dried thyme
12 - 1 teaspoon dried rosemary
13 - 1 bay leaf
14 - 1/2 teaspoon crushed red pepper flakes, optional
15 - Salt and freshly ground black pepper to taste

→ Finishing

16 - 2 tablespoons freshly squeezed lemon juice
17 - 1/4 cup grated Parmesan cheese
18 - Extra-virgin olive oil for drizzling

# Directions:

01 - Heat olive oil in a large pot over medium heat. Add diced onion, carrots, and celery. Sauté until softened, approximately 6 to 8 minutes.
02 - Add minced garlic and cook for 1 minute until fragrant.
03 - Stir in chopped kale and cook for 2 to 3 minutes until slightly wilted.
04 - Add cannellini beans, vegetable broth, water, dried thyme, dried rosemary, bay leaf, and red pepper flakes if using. Season with salt and pepper.
05 - Bring to a boil, then reduce heat and simmer uncovered for 20 minutes, stirring occasionally.
06 - Remove approximately 1 cup of soup and beans, mash with a fork or blend, then return to the pot.
07 - Stir in lemon zest and lemon juice. Simmer for 2 additional minutes.
08 - Remove bay leaf. Taste and adjust seasoning as needed. Ladle soup into bowls and top with grated Parmesan and a drizzle of olive oil.

# Expert Advice:

01 -
  • It's ready in under an hour, which means weeknight stress melts away almost as fast as the vegetables soften.
  • The lemon zest at the end transforms everything, turning a heavy soup into something bright and alive.
  • Cannellini beans give you that creamy texture without any cream, making it naturally luxurious.
02 -
  • Never skip rinsing the canned beans, as that starchy liquid is what made my first batch taste pasty and dull.
  • The soup actually tastes better the next day after the flavors have settled and deepened, so don't be disappointed if it seems a bit sharp when first finished.
  • Adding the lemon zest at the very end preserves its brightness, unlike lemon juice that can fade during long simmering.
03 -
  • Toast your dried herbs in the hot oil for just 30 seconds before adding the vegetables, and the flavors become exponentially more alive and complex.
  • Save some of the lemon zest in a small container to add directly to the bowl when serving, so each person gets that pop of fresh citrus oil.
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