Tuscan Kale Soup with White Beans
This delicious Tuscan bean and kale soup Is a perfect one pot weeknight dinner. Recipe includes a step of simmering Parmesan rind that adds incredible flavor and body to this comforting soup.
Ingredients
- extra virgin olive oil
- 2 oz pancetta
- 1 yellow onion diced, about 1 1/2 cups
- 3 celery stalks diced, about 1 cup
- 3 carrots peeled and diced, about 1 cup
- 2 bay leaves
- salt
- freshly ground black pepper
- 3 garlic cloves minced
- 2 cups crushed tomatoes in their juice
- 3 cups cooked cannellini beans, with their liquid
- 1 oz freshly grated Parmesan-Reggiano, rind reserved
- 4 cups chicken stock
- 1 bunch kale thinly sliced, about 6 cups
- 1/2 small green or Savoy cabbage core removed and thinly sliced, about 3 cups
- 1/4 lemon freshly squeezed, optional
Instructions
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Heat dutch oven over medium high heat and add 1 tablespoon of olive oil. Add pancetta and cook for 1 minute while stirring, until the pancetta begins to brown.
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Add onion, celery, carrots, and bay leaves. Season with salt and pepper. Reduce heat to medium and cook 15 minutes, or until vegetables are tender. Add garlic and cook while stirring for up to an additional minute, until fragrant. Add tomatoes and season with salt as needed. Simmer tomatoes for about 10 minutes, until they cook down to a jam-like consistency.
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Add beans, their cooking liquid, half the grated parmesan, and the parmesan rind. Add 3 to 4 cups chicken stock, as much as is needed to cover vegetables.
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Add 1/4 cup olive oil and bring the soup to a simmer, stirring occasionally. Add kale and cabbage. Bring to a simmer again and add more stock as needed to cover vegetables.
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Gently simmer for 20 more minutes, or until greens are tender and flavor is right. Season with salt to your taste. For a thinner lighter soup, add more stock.
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Remove parmesan rind and bay leaves, and optionally stir in a splash of fresh lemon juice before serving. Garnish soup bowls with drizzle of good quality olive oil and grated parmesan.
Recipe Video
Recipe Notes
This recipe is adapted from Salt Falt Acid Heat's Tuscan Bean and Kale Soup.
This soup can be stored in an air tight container in the fridge for up to 5 days, or in the freezer for up to 2 months.
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