Tuscan White Bean and Kale Soup
A rustic soup of white beans, kale, tomatoes and garlic finished with good olive oil.
Prep10 min
Cook30 min
Total40 min
Serves6
Calories~230 / serving
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A rustic soup of white beans, kale, tomatoes and garlic finished with good olive oil. This one takes 40 min start to finish and serves 6. It earned a spot in our anti-inflammatory deck because the steps are simple and the ingredients are easy to find.
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Why you'll love it
- Ready in 40 min
- Everyday ingredients, most of them already in your pantry
- Tagged: anti-inflammatory, vegan, high-fiber, freezer-friendly
Our best tip: Mashing a few beans makes the soup creamy without any cream.
About anti-inflammatory eating: this recipe uses foods common in Mediterranean-style, anti-inflammatory eating patterns. It isn't a treatment for any condition; talk with your doctor about your own health needs.
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Tuscan White Bean and Kale Soup
Prep10 min
Cook30 min
Total40 min
Calories~230 / serving
Servings6
Ingredients
- 3 tbsp extra-virgin olive oil, plus more to drizzle
- 1 onion, diced
- 2 carrots, diced
- 2 celery stalks, diced
- 4 cloves garlic, minced
- 1 tsp dried rosemary
- 2 cans (15 oz) cannellini beans, drained
- 1 can (14 oz) diced tomatoes
- 6 cups vegetable broth
- 1 bunch kale, chopped
- 1 tsp salt
- 1 lemon, juiced
Instructions
- Cook the onion, carrots and celery in the oil 7 minutes. Add the garlic and rosemary for 1 minute.
- Add the beans, tomatoes and broth and simmer 15 minutes. Mash some beans against the pot to thicken.
- Add the kale and salt and simmer 5 minutes more.
- Finish with lemon juice and a drizzle of olive oil.
Notes: Mashing a few beans makes the soup creamy without any cream. Store leftovers in an airtight container in the fridge.
Calories are an estimate per serving, worked out from the listed ingredients. Brands and portions vary.
Made it? Rate it
★★★★★