Tuscan Kale And White Bean Soup
This Tuscan Kale and White Bean Soup is hearty, flavorful, and easy to make in one pot. Packed with vegetables, beans, and herbs, it’s a comforting Italian-style soup that’s perfect for cozy nights.
Servings: 6 people
Calories: 252kcal
Equipment
Ingredients
- ¼ cup extra virgin olive oil
- 1 onion chopped
- 1 carrot chopped
- 4 oz pancetta chopped
- 1 clove garlic minced
- 1 teaspoon salt
- 1 teaspoon pepper
- 1 tablespoon tomato paste
- 1 can diced tomatoes 15 oz can
- 12 oz fresh kale chopped slightly
- 1 can cannelloni beans 15 oz, drained
- 1 tablespoon herbs de provence
- 3 cups chicken stock
- 1 bay leaf
- 1 parmesan rind 3 inches, optional
Instructions
- Heat the olive oil in a large heavy stock pot over medium heat.
- Add the onions, carrots, pancetta, garlic, salt, and pepper.
- Cook until the onion is golden and the pancetta is crisp, about 7 minutes.
- Add the tomato paste and stir until the paste is dissolved.
- Add the tomatoes and stir, scraping the bottom of the pan with a spoon to release all of the brown bits.
- Add the kale, beans, herbs, stock, bay leaf, and parmesan rind.
- Bring the soup to a boil, then reduce the heat and simmer covered for 30 minutes.
- Remove the bay leaf and parmesan rind before serving.
- Ladle into bowls and sprinkle the top with grated parmesan cheese before serving. If you would like to serve this with ciabatta toast on the bottom of the bowl.
Notes
Use canned white beans for convenience, but rinse them before adding to the pot.
If using dried beans, cook them first until tender before adding to the soup.
Substitute vegetable broth for chicken stock to make this soup vegetarian.
The soup thickens as it sits, so add a little broth or water when reheating.
Store leftovers in the refrigerator for up to four days or freeze for up to two months. Can you make this soup in an Instant Pot? Yes. Start with the saute function at the beginning and then once you add the broth and all of the ingredients, switch it to high pressure for 12-15 minutes allowing a natural release of the pressure for a few minutes after. Could this soup be slow-cooked in a Crock Pot? Yes, it could. You will need to add all of the soup ingredients together. You might want to saute some of them in a frying pan first. Then let it cook for four hours on low or six hours on high.
If using dried beans, cook them first until tender before adding to the soup.
Substitute vegetable broth for chicken stock to make this soup vegetarian.
The soup thickens as it sits, so add a little broth or water when reheating.
Store leftovers in the refrigerator for up to four days or freeze for up to two months. Can you make this soup in an Instant Pot? Yes. Start with the saute function at the beginning and then once you add the broth and all of the ingredients, switch it to high pressure for 12-15 minutes allowing a natural release of the pressure for a few minutes after. Could this soup be slow-cooked in a Crock Pot? Yes, it could. You will need to add all of the soup ingredients together. You might want to saute some of them in a frying pan first. Then let it cook for four hours on low or six hours on high.
Nutrition
Calories: 252kcal | Carbohydrates: 14g | Protein: 9g | Fat: 19g | Saturated Fat: 4g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 11g | Trans Fat: 0.02g | Cholesterol: 16mg | Sodium: 777mg | Potassium: 653mg | Fiber: 4g | Sugar: 6g | Vitamin A: 10723IU | Vitamin C: 14mg | Calcium: 147mg | Iron: 3mg
