Rooted in traditional Italian peasant cooking, this Tuscan white bean soup delivers rustic comfort. Creamy cannellini beans, tender kale, and fragrant rosemary swim in a savory broth enriched with Parmesan rind. It’s a nourishing, make-ahead soup ideal for cold evenings or light lunches.
Ingredients
2 tablespoons olive oil
1 onion, finely diced
2 carrots, diced
2 celery stalks, diced
4 garlic cloves, minced
4 cups low-sodium chicken or vegetable broth
1 (15-oz) can cannellini beans, drained and rinsed
1 sprig fresh rosemary
2 cups chopped kale, stems removed
¼ cup grated Parmesan (plus rind, optional)
Salt and freshly ground black pepper
Instructions
Sauté the Base
Heat oil in a large soup pot over medium heat. Add onion, carrots, and celery; cook 5–6 minutes until softened.
Stir in garlic; cook 30 seconds until fragrant.
Build the Soup
Add beans, broth, and rosemary sprig. If using, tuck in Parmesan rind.
Bring to a gentle simmer; cook 15 minutes to meld flavors.
Add Kale & Finish
Stir in kale and cook 5 more minutes until wilted. Remove and discard rosemary and rind.
Stir in ¼ cup Parmesan; season with salt and pepper to taste.
Serve
Ladle into bowls and top with extra Parmesan and a drizzle of olive oil.
Pro Tips
Texture Variation: Purée half the soup in a blender for a creamier consistency.
Make-Ahead: Soup flavor improves stored up to 3 days; reheat gently.
Protein Boost: Add cooked chicken or Italian sausage slices for a heartier meal.
Why You’ll Love It
Nutrient-Dense: Beans and kale provide fiber, protein, and vitamins.
Flavor Depth: Parmesan rind infuses umami; rosemary adds warmth.
Versatile: Swap kale for Swiss chard or spinach as available.
Conclusion
This Tuscan white bean soup with kale and rosemary exemplifies soulful