Tuscan Bean And Kale Soup Recipe

Name: Tuscan Bean And Kale Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 Tablespoons Olive Oil; 1 Yellow Onion, Chopped; 6 cloves Garlic, Roughly Chopped; 2 Carrots, Diced; 2 Celery Stalks, Diced; 1 teaspoon Salt; 1 Tablespoon Tomato Paste; 1-1/2 teaspoon Red Pepper Flakes; 1/4 teaspoons Dried Thyme; 1/2 teaspoons Dried Rosemary; 1/2 teaspoons Dried Basil; 1/2 teaspoons Ground Black Pepper; 1/8 teaspoons Fennel Seeds; 4 cups Chicken Broth (or Vegetable Broth If Vegetarian Or Vegan); 1 can (15 Oz. Size) Garbanzo Or Cannellini Beans, Drained; 1 can (14 Oz. Size) Diced Tomatoes With Juices Reserved; 1 piece (2-inch Size) Parmesan Rind (or White Miso If Vegan); 1 bunch Kale, Rough Stems Removed And Roughly Chopped

Servings: persons

2 Tablespoons Olive Oil
1 Yellow Onion, Chopped
6 cloves Garlic, Roughly Chopped
2 Carrots, Diced
2 Celery Stalks, Diced
1 teaspoon Salt
1 Tablespoon Tomato Paste
1-1/2 teaspoon Red Pepper Flakes
1/4 teaspoons Dried Thyme
1/2 teaspoons Dried Rosemary
1/2 teaspoons Dried Basil
1/2 teaspoons Ground Black Pepper
1/8 teaspoons Fennel Seeds
4 cups Chicken Broth (or Vegetable Broth If Vegetarian Or Vegan)
1 can (15 Oz. Size) Garbanzo Or Cannellini Beans, Drained
1 can (14 Oz. Size) Diced Tomatoes With Juices Reserved
1 piece (2-inch Size) Parmesan Rind (or White Miso If Vegan)
1 bunch Kale, Rough Stems Removed And Roughly Chopped

1
Warm olive oil over medium heat in a large soup pot. Add onion, garlic, carrots, celery, and salt and cook until vegetables are soft, about 5-7 minutes.
2
Add tomato paste and cook until it becomes a rusty color, about 1-2 minutes. Add spices, crushing the fennel with your hands. Cook until fragrant, about 30 seconds.
3
Deglaze the pan with 1/2 cup of the chicken broth, scraping up any brown bits on the bottom of the soup pot that may have developed. Cook until broth has reduced by about half. Add the rest of the broth, beans, diced tomatoes with juices, and Parmesan rind.
4
Bring to a boil and reduce to a simmer. Cover with a tight-fitting lid and cook for at least 20 minutes. Add kale to simmering soup and cook for 3 minutes before serving.

782

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 18 ingredients. The key ingredients include: 2 Tablespoons Olive Oil, 1 Yellow Onion, Chopped, 6 cloves Garlic, Roughly Chopped, 2 Carrots, Diced, and more.

Yes, Tuscan Bean And Kale Soup falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Tuscan Bean And Kale Soup

How did you like this recipe?

Frequently Asked Questions