Tuscan White Beans and Kale
Hearty Italian-inspired dish with creamy white beans, sautéed kale, and garlic in a light tomato broth. A naturally vegetarian comfort food that's ready in 20 minutes.
Prep: 10 min
Cook: 15 min
Servings: 4
Ingredients
- 2 cans 15oz canned cannellini beans drained
- 4 cups fresh kale roughly chopped
- 3 tbsp olive oil
- 5 cloves garlic cloves sliced thin
- 1 can 14.5oz canned diced tomatoes
- 1 cup vegetable broth
- 0.25 tsp red pepper flakes
- 0.75 tsp salt
- 0.5 tsp black pepper
- 1 tbsp lemon juice
- 0.25 cup parmesan cheese optional
Instructions
- Heat olive oil in a large pot over medium heat. Add sliced garlic and red pepper flakes and cook for 1-2 minutes until fragrant and the garlic is just beginning to turn golden.
- Add chopped kale to the pot and stir for 2-3 minutes until it's wilted and has released some liquid. The kale should be a vibrant green.
- Pour in canned tomatoes with their juices and vegetable broth. Add drained cannellini beans. Stir to combine.
- Bring to a simmer and cook uncovered for 10-12 minutes until the flavors meld and the broth reduces slightly. The consistency should be brothsy and comforting.
- Season with salt, black pepper, and lemon juice. Taste and adjust—you want a balance of savory, acidic, and slightly spicy.
- Ladle into bowls and top with grated parmesan if desired. This soup improves in flavor if made a day ahead. Serve hot with crusty bread for dipping.