Tuscan white bean kale soup is a delicious weeknight soup that is ready in 30 minutes! Made with plenty of vegetables, cannellini beans, and herbs, this vegetarian meal is easy to make! Serve this creamy soup with parmesan toast for a complete meal that is comforting and delicious.
45ounceswhite cannellini beansrinsed and drained (3 -15oz cans)
5Cupslow sodium chicken stock
1lb.kaleroughly chopped
½Teaspoondried oregano
1Small handful fresh thyme sprigs
¾Teaspoonsalt
¼Teaspoonground black pepper
2Tablespoonsmilk
Parmesan Toasts
1Loaf Italian bread cut into thick slices
¼Cupolive oil
¼Cupgrated Parmesan cheese
Instructions
Chop the onion, carrots, celery, and garlic. Open the cans of beans and rinse and drain. Roughly chop the kale and set aside. Slice the bread.
Heat the olive oil in a large soup pot.
When hot, add the diced onion, diced carrots and diced celery.
Sauté on medium heat, stirring frequently, until the vegetables soften and become translucent.
Stir in the minced garlic and continue cooking for 1 more minute.
In a food processor or blender, combine 1 cup of the beans and ½ cup of the stock. Puree until smooth and add to the pot. This will thicken the soup.
Stir the remaining beans and chicken stock into the pot.
Season with the dried oregano, salt, pepper and fresh thyme.
Cover, reduce the heat to low and cook for 20 minutes.
Add the chopped kale and continue cooking, covered, for an additional 10 minutes.
Pre-heat the oven to 400 degrees.
Brush the sliced bread with the olive oil and sprinkle with the Parmesan cheese. Place on a sheet pan in the oven for 10 minutes or until the bread is toasted.
Once the soup is ready, if you’d like it a little thicker, mash some of the beans with a potato masher.
Remove the sprigs of thyme, and stir in the milk.
Serve hot with the toasted bread.
Notes
Leftovers can be stored in an airtight container in the fridge for up to 5 days.