Tuscan White Bean Soup with Kale and Tomatoes
When it comes to comforting Soups & Stews, this Tuscan White Bean Soup with Kale and Tomatoes stands out. It's a dish that not only warms you up but also nourishes your body with wholesome ingredients. Imagine a bowl filled with tender beans, vibrant kale, and juicy tomatoes, simmered in a savory broth. Perfect for cozy nights in, this recipe is a delightful addition to your culinary repertoire.
Ingredients
- 1 can (15 oz) white beans, drained and rinsed
- 2 cups chopped kale, stems removed
- 1 can (14 oz) diced tomatoes, with juice
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 4 cups vegetable broth
- 2 tablespoons olive oil
- 1 teaspoon dried oregano
- Salt and black pepper to taste
- Grated Parmesan cheese for serving (optional)
- Fresh basil for garnish (optional)
Instructions
- Sauté Aromatics: In a large pot, heat olive oil over medium heat. Add chopped onion and garlic, cooking until softened and fragrant, about 3-4 minutes.
- Add Ingredients: Stir in the diced tomatoes, white beans, and dried oregano. Pour in the vegetable broth and bring to a simmer.
- Incorporate Kale: Add the chopped kale and simmer the soup for about 15-20 minutes, or until the kale is tender.
- Season: Taste the soup and season with salt and black pepper as needed.
- Serve: Ladle the soup into bowls and top with grated Parmesan and fresh basil if desired.
Cook’s tips
- For a creamier texture, mash a cup of the beans before adding them to the pot.
- Use a large pot to allow room for the kale to wilt without overflowing.
- If you prefer a thinner broth, add extra vegetable broth or a splash of water.
- Taste and adjust seasoning after the kale has simmered; the flavors develop over time.
- For a heartier meal, serve with crusty bread or a side of grilled cheese.
Substitutions
- Use cannellini beans instead of white beans.
- Swap kale with spinach or Swiss chard, but add them at the end to avoid overcooking.
- Use fire-roasted diced tomatoes for a smoky flavor.
- Replace vegetable broth with chicken broth if not vegetarian.
- Add a pinch of red pepper flakes for a spicy kick.
Storage & reheating
Store leftover soup in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stovetop, adding a splash of broth or water if it thickens. Freeze for up to 3 months without the Parmesan and basil.
Frequently asked questions
Can I use dried beans instead of canned?
Yes, but you'll need to cook them first. Use about 1.5 cups of cooked beans, or soak and simmer dried beans until tender before adding to the soup.
Can I make this soup in a slow cooker?
Absolutely. Sauté the onion and garlic first, then transfer to a slow cooker with the remaining ingredients except the kale. Cook on low for 6-8 hours, then stir in the kale for the last 30 minutes.
Is this soup vegan?
Yes, as written, it's vegan. Just skip the Parmesan or use a dairy-free alternative.
How can I make this soup more filling?
Add cooked pasta, quinoa, or a handful of barley during the last 10 minutes of simmering.
