White Bean And Tuscan Kale Soup Recipe

Name: White Bean And Tuscan Kale Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1-1/2 Tablespoon Olive Oil, Divided; 4 cloves Garlic, Chopped, Divided; 1 whole Red Bell Pepper, Diced; 1/2 bunches Celery, Diced; 1 cup Dry White Wine; 2 cans (15 Oz. Size) Canellini Beans; 4 cups Chicken Stock; 3 sprigs Fresh Thyme; 2 whole Bay Leaves; 1 bunch Tuscan Kale, Ribs And Stems Removed And Roughly Chopped Into 1/2 Inch Pieces; 2 Tablespoons Sherry Wine Vinegar; 1/2 cups Heavy Cream (Fat Free Half-and-Half May Be Used); 2 teaspoons Salt; 1 teaspoon Pepper Or To Taste

Servings: persons

1-1/2 Tablespoon Olive Oil, Divided
4 cloves Garlic, Chopped, Divided
1 whole Red Bell Pepper, Diced
1/2 bunches Celery, Diced
1 cup Dry White Wine
2 cans (15 Oz. Size) Canellini Beans
4 cups Chicken Stock
3 sprigs Fresh Thyme
2 whole Bay Leaves
1 bunch Tuscan Kale, Ribs And Stems Removed And Roughly Chopped Into 1/2 Inch Pieces
2 Tablespoons Sherry Wine Vinegar
1/2 cups Heavy Cream (Fat Free Half-and-Half May Be Used)
2 teaspoons Salt
1 teaspoon Pepper Or To Taste

1
Heat 1 Tablespoon of oil in stockpot and add 2 cloves garlic, pepper, and celery.
2
Cook veggies for about 8 minutes, do not brown them.
3
Add wine and simmer about 7 minutes till liquid is slightly reduced.
4
Add beans, broth, and herbs and bring to a boil.
5
Reduce heat and simmer for 20 minutes.
6
Heat a skillet with 1/2 Tablespoon of olive oil.
7
Add kale and 1-2 garlic cloves.
8
Saute for about 7 minutes so kale is still a bit crisp and brighter green. Set aside.
9
Remove thyme sprigs and bay leaves and add kale to the liquid mixture.
10
Add sherry wine vinegar, cream, salt and pepper and simmer for 5 more minutes.
11
Serve with crusty bread.
12
P.S. This soup would be good with any added veggies you desire, like carrots or tomatoes. I just used what I had on-hand.

1006

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Coconut cream is a reliable plant-based alternative to dairy cream.

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

My Personal Notes

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How did you like this recipe?

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

You need 14 ingredients. The key ingredients include: 1-1/2 Tablespoon Olive Oil, Divided, 4 cloves Garlic, Chopped, Divided, 1 whole Red Bell Pepper, Diced, 1/2 bunches Celery, Diced, and more.

Yes, White Bean And Tuscan 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.

That's it — enjoy your meal!

White Bean And Tuscan Kale Soup

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions