Serves 6 – 8
Prep Time: 10 Minutes
Total Time: 40 Minutes

Ingredients

  • 1 Tablespoon olive oil
  • 1 onion, diced
  • 2 medium carrots, diced
  • 2 medium celery stalks, diced
  • ¼ teaspoon chili flakes
  • ½ teaspoon dried rosemary
  • ½ teaspoon dried thyme
  • 6 cloves garlic, minced
  • 1 (14.5 oz) can diced tomatoes
  • 1 quart vegetable / chicken stock
  • 2 (15.5 oz) cans cannellini beans, drained and rinsed
  • 2 teaspoons balsamic vinegar
  • 2 teaspoons kosher salt
  • ½ teaspoons black pepper
  • Parmesan cheese rind (optional)
  • 3 cups chopped kale

Preparation

    1. In a large stock pot, heat the oil over medium-high heat. Add the onions, carrots, and celery, and sauté for 4 to 5 minutes.
    2. Add the chili flakes, rosemary, thyme, and minced garlic, and cook until fragrant.
    3. Add the vegetable broth, tomatoes, beans, balsamic vinegar, salt, pepper, and parmesan rind, if using.
    4. Bring soup to a boil, reduce the heat to medium-low and add the kale.
Tuscan Bean Soup adding kale
  1. Cover and cook for 15-20 minutes or until kale has fully cooked. Adjust the seasoning as needed.
  2. Serve with parmesan cheese and crusty bread.