Tuscan White Bean and Kale Soup is a hearty, rustic dish that embodies the essence of Italian countryside cooking. This soup is not only delicious but also nutritious, offering a balance of protein, fiber, and vitamins. It's perfect for cool evenings or as a satisfying lunch, evoking the warmth and simplicity of Tuscan cooking.
3canswhite beanscannellini (15 oz) drained and rinsed
1can diced tomatoes(15 oz)
3cupsvegetable broth
4cupskalechopped
1tbspbalsamic vinegar
3/4cupcoconut milkfull fat
2tbspnutritional yeast
1/2tspred pepper flakes or Berbere spice
Instructions
Heat the olive oil in a large pot over medium heat. Add the onion, carrots, celery, 1/4 teaspoon salt, and a few cracks of fresh black pepper, and cook (stirring occasionally) until softened — about 5 minutes.
Add the tomato paste, garlic, rosemary (or thyme), and basil and cook for 1 minute, until fragrant.
Add the broth, beans, tomatoes. Scrape up any browned bits on the bottom of the pan and bring to a simmer. Reduce the heat to low, cover, and simmer for 15 minutes, until the veggies are fork-tender and the flavors are well developed.
Use an immersion blender to purée the soup in short bursts, only puréeing part of the soup (mostly the beans) and leaving plenty of whole pieces of vegetables.
Return the soup to a light simmer. Then add the kale, cover the pot and cook for another 5 minutes. Once the kale is softened, uncover the pot and stir in the vinegar and coconut milk.
Taste the soup and adjust the seasoning to the desired flavor.
Notes
The nutritional information is automatically calculated and can vary based on ingredients and products used.Store cooled leftovers covered in the refrigerator up to 3-4 days, or in the freezer up to 1 month. Thaw from frozen before reheating. Reheat in the microwave or on the stovetop in a saucepan or pot over medium heat (covered) until warmed through.