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!
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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.