Description
Discover how to make a hearty Tuscan white bean soup with kale that’s perfect for a cozy night in. This easy recipe will warm you up from the inside out!
Ingredients
- 3 (425g) cans cannellini beans, divided
- 4 cups (946ml) beef broth, divided
- 1 Tbsp (15 ml). vegetable oil
- 3 strips beef bacon, chopped
- 1 medium onion, chopped, about 240g
- 1 medium carrot, chopped, about 75g
- 2 ribs celery, chopped, about 75g
- 4 cloves garlic, minced
- 1 Tbsp (15 ml). fresh minced rosemary
- 1 medium russet potato, peeled and 1/2-inch diced, about 225g
- 2 cups (475ml) chopped lacinato kale or curly kale, lightly packed
- 60g chopped parsley
- Kosher salt and fresh black pepper
- Freshly grated Parmesan cheese, for serving, optional
Instructions
- Empty and rinse one can of cannellini beans, then combine it with 1 cup of beef broth in a blender or food processor. Puree until smooth. Drain and rinse the remaining two cans of beans, then set aside.
- Warm the vegetable oil in a large Dutch oven or soup pot on medium heat. Add the chopped beef bacon and cook until the fat is rendered and the bacon becomes crispy.
- Incorporate the chopped onion, carrots, and celery. Cook them until they soften, for approximately 6-7 minutes, stirring now and then.
- Mix in the minced garlic and rosemary. Stir constantly until the aroma is released, roughly 30 seconds.
- Add the pureed beans, the reserved drained beans, diced potatoes, and the rest of the beef broth. Season with kosher salt and freshly ground black pepper to your liking. Let it simmer on medium to medium-low heat for 20-25 minutes, uncovered, until the vegetables are tender and the broth reduces slightly.
- Add the chopped kale and let it simmer for a few minutes until it wilts. Taste and adjust salt if necessary. Stir in the chopped parsley. Serve the soup topped with freshly grated Parmesan cheese, and enjoy it with some crusty bread if desired.
Notes
- Consider using vegetable broth and vegetarian bacon for a meat-free option.
- Try smoked paprika or smoked salt for a hint of smoky flavor.
- Enhance the soup’s taste with herbs like thyme or oregano.
