Saturday, November 6, 2010

Tuscan Kale and White Bean Soup

For the next couple of months, my recipe inspirations are going to come from what I receive in my winter CSA boxes. Among many other greens, I received a beautiful bunch of kale. I've only cooked kale myself a couple of times, but kale and white bean soup had been on my list of things to try for a while. I also got carrots, garlic, and onions in my plentiful share and this soup allowed me to put a lot of my produce to good use. This soup isn't a show-stopper, but it's a satisfying and healthy dinner that can be easily put together quickly on a weeknight or weekend. Although the beans are plenty filling, carnivores may want to add some feta and spinach chicken sausage or Italian sausage for an evening heartier meal; those who like things spicy might also want to add some red pepper flakes for a bit of heat.

Tuscan Kale and White Bean Soup
adapted from Whole Foods
serves 4

2 tablespoons extra-virgin olive oil
1 cup diced yellow onion
4 large garlic cloves, roughly chopped
1 (32-ounce) box low-sodium vegetable broth
4 cups packed chopped kale
1 (14.5-ounce) can fire-roasted diced tomatoes
1 (14.5-ounce) can no-salt-added cannellini beans, drained and rinsed
2 large carrots, peeled and sliced
1/2 t. kosher salt or to taste*
Grated or shaved Parmesan cheese, optional
1. In a large saucepan, heat olive oil over medium heat. Add onion and cook 3 minutes. Add garlic and cook 2 minutes longer. Add broth, kale, tomatoes, and carrots, cover, and bring to a slow boil. Cook 5 to 10 minutes or until kale and carrots are tender**. Add beans and heat through. Season to taste with salt and freshly ground black pepper and top with Parmesan cheese, if desired. Serve hot with a piece of crusty bread for dipping.


*This will vary depending on how much your canned tomatoes or beans were salted  (if at all) and how salty the vegetable broth is. I use no-salt-added vegetables when I can and low-sodium broth because I prefer to adjust the salt level myself.

**This time will vary quite a bit depending on how if you are using young or mature kale, and how large your carrots slices are.


  1. It's just like ribollita without the bread, here in Tuscany we place dry-stale bread inside the soup and cook it together!
    fresh and healthy in both cases - love this background.

  2. Thanks for sharing this recipe. I hope to try it this week... perfect for winter weather. -Sarah