This rustic Italian dish is not only hearty and filling but also packed with nutritious ingredients. With its savory flavors and vibrant colors, this soup is a delightful blend of white beans, kale, and aromatic vegetables.
Ingredients
Scale:
1 cup dried white beans (such as cannellini or great northern)
1 teaspoon dried thyme
1 teaspoon dried rosemary
1 bay leaf
1 medium onion, diced
2 cloves garlic, minced
2 medium carrots, diced
2 stalks celery, diced
4 cups kale, stems removed and leaves chopped
1 can (14.5 oz) diced tomatoes, undrained
5 cups vegetable broth (or chicken broth)
1 tablespoon olive oil
Salt and pepper, to taste
Fresh parsley, chopped (optional)
Grated Parmesan cheese (omit for vegan, optional)
Balsamic vinegar, for drizzling (optional)
Instructions
If using dried beans, rinse them under cold water and soak them overnight in a large bowl of water. Drain and rinse again before cooking.
In a large pot or Dutch oven, heat the olive oil over medium heat. Add the diced onion, carrots, and celery. Sauté for about 5-7 minutes until the vegetables are softened and the onion is translucent.
Stir in the minced garlic and cook for an additional minute until fragrant.
Add the soaked white beans (or rinsed canned beans), diced tomatoes, thyme, rosemary, bay leaf, salt, and pepper to the pot. Stir well to combine all the ingredients.
Add the vegetable broth and bring the mixture to a boil over high heat.
Once boiling, reduce the heat to low, cover the pot, and let it simmer for 45 minutes if using dried beans, or about 15 minutes if using canned beans.
After the beans are tender, stir in the chopped kale. Cook for an additional 5-10 minutes until the kale is wilted and tender.
Remove the bay leaf and taste the soup. Adjust the seasoning with more salt and pepper, if needed.
