Description
A hearty and comforting Tuscan Fagioli Soup with kale, featuring creamy cannellini beans, aromatic herbs, and vegetables. This rustic Italian-inspired soup is perfect for a soul-satisfying meal.
Ingredients
Scale
- 2 tablespoons extra virgin olive oil
- 1 yellow onion diced
- 3 medium carrots peeled and chopped
- 2 celery stalks diced
- 4 cloves garlic minced
- 2 cups chopped lacinato kale
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 1 bay leaf
- Salt and black pepper to taste
- 2 15-ounce cans cannellini beans, drained and rinsed
- 4 cups low-sodium vegetable broth
- 1 cup water
- 1/2 cup small pasta (optional)
- 1/2 teaspoon crushed red pepper flakes (optional)
- 1/2 cup grated Parmigiano-Reggiano (optional)
- Crusty bread for serving
Instructions
- Heat olive oil in a large soup pot or Dutch oven over medium heat. Add onions, carrots, and celery. Cook for 7-10 minutes until softened.
- Stir in garlic, thyme, rosemary, and bay leaf. Cook for 1-2 minutes until fragrant.
- Add tomato paste and stir into vegetables until deepened in color, about 2 minutes.
- Pour in cannellini beans, vegetable broth, and water. Stir, bring to a boil, then reduce heat and simmer for 15 minutes.
- Add chopped kale and simmer for another 10-15 minutes, or until kale is tender. If using pasta, add it with the kale.
- Mash some beans against the side of the pot or use an immersion blender for a creamier texture.
- Stir in Parmigiano-Reggiano. Taste and adjust seasoning with salt and pepper. Remove bay leaf before serving.
- Serve hot with crusty bread for dipping.
Notes
- For a creamier soup, mash some of the beans with a fork or use an immersion blender.
- Ciabatta or sourdough bread are excellent choices for serving.
- Drizzle with extra olive oil and sprinkle with fresh parsley for added flavor.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Italian, Tuscan
Nutrition
- Serving Size: 1 bowl
- Calories: Approximately 350 (estimated)
- Sugar: Approximately 8g (estimated)
- Sodium: Approximately 600mg (estimated, can vary based on broth)
- Fat: Approximately 10g (estimated)
- Saturated Fat: Approximately 2g (estimated)
- Unsaturated Fat: Approximately 8g (estimated)
- Trans Fat: 0g
- Carbohydrates: Approximately 55g (estimated)
- Fiber: Approximately 15g (estimated)
- Protein: Approximately 15g (estimated)
- Cholesterol: Approximately 5mg (estimated, from optional cheese)
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