Tuscan White Bean and Kale Soup : A Hearty Italian Classic
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Prep Time: 10 minutes
Cook Time: 35 minutes
Total Time: 45 minutes
Yield: 4 servings
Ingredients:
- 2 tablespoons extra virgin olive oil
- 1 medium leek, diced (white and light green part only)
- 1 medium carrot, diced
- 2 celery ribs, diced
- 4 garlic cloves, finely chopped
- ½ teaspoon red chili flakes
- 250 g (½ lb) cherry tomatoes, halved
- ½ tablespoon fresh thyme, finely chopped
- ½ tablespoon fresh rosemary, finely chopped
- 2 x 400 g (14 oz) cans cannellini beans, drained and rinsed
- 1.5 liters (6 cups) vegetable stock
- 1 bunch cavolo nero (Tuscan kale), stems removed, shredded
- 2 tablespoons fresh parsley, chopped
- Salt and pepper to taste
Instructions:
- Heat the olive oil in a large heavy-bottomed pot over medium heat. Add the diced leek, carrot, and celery. Sauté for 8-10 minutes until softened.
- Stir in the chopped garlic and red chili flakes, cooking for an additional minute until fragrant. Add the halved cherry tomatoes and cook for 3-5 minutes, stirring occasionally until they begin to break down.
- Add the fresh thyme and rosemary to the pot, followed by the cannellini beans and vegetable stock. Stir well to combine and bring the soup to a gentle boil.
- Reduce the heat to low and simmer with the lid on for 15 minutes. Then, stir in the shredded cavolo nero and continue to simmer for an additional 5 minutes until the kale wilts.
- Stir in the chopped fresh parsley and season the soup with salt and pepper to taste.
- Serve the Tuscan White Bean and Kale Soup hot, accompanied by crusty bread for dipping and soaking up the flavorful broth.
Nutrition Information: Per Serving (1 serving)
Calories: 271
Total Fat: 8g
Saturated Fat: 1g
Trans Fat: 0g
Unsaturated Fat: 6g
Cholesterol: 0mg
Sodium: 1115mg
Carbohydrates: 23g
Fiber: 9g
Sugar: 5g
Protein: 13g
Enjoy the warmth and nourishment of this hearty Tuscan White Bean and Kale Soup, perfect for chilly evenings and comforting meals with loved ones. Buon appetito!
Tuscan White Bean and Kale Soup (Ribollita)
This Tuscan white bean and kale soup is a hearty variation of the very famous ribollita, a classic Italian recipe usually made with stale bread. My vegan-friendly version has the bread on the side, ready to be dunked in the delicious broth!
Prep Time10 minutes
Cook Time35 minutes
Total Time45 minutes
Ingredients
- 2 tablespoons extra virgin olive oil
- 1 medium leek, diced (white and light green part only)
- 1 medium carrot, diced
- 2 celery ribs, diced
- 4 garlic cloves, finely chopped
- ½ teaspoon red chilli flakes
- 250 g (½ lb) cherry tomatoes, halved
- ½ tablespoon fresh thyme, finely chopped
- ½ tablespoon fresh rosemary, finely chopped
- 2 x 400 g (14 oz) cans cannellini beans, drained and rinsed
- 1.5 litres (6 cups) vegetable stock
- 1 bunch cavolo nero (Tuscan kale), stems removed, shredded
- 2 tablespoons fresh parsley, chopped
- Salt and pepper to taste
Instructions
- Heat the olive oil in a large heavy bottom pot and saute the leek, carrot and celery for 8-10 minutes over medium heat until they soften.
- Stir in the garlic and red chilli flakes and continue to cook for another minute until fragrant. Add the cherry tomatoes and cook for 3-5, stirring occasionally, until they start to break down.
- Next, stir in the fresh thyme and rosemary, then add the beans and veggie stock. Stir to combine and bring the soup to a boil.
- Lower the heat and simmer for 15 minutes with a lid on, then stir in the cavolo nero. Put the lid back on and continue to simmer for another 5 minutes until the kale wilts.
- Stir in the fresh parsley, season to taste, and serve with crusty bread.