Tuscan White Bean and Kale Soup
This Tuscan White Bean and Kale Soup is basically a big, warm hug in a bowl. It’s got everything you crave on a chilly day—creamy cannellini beans, crispy bits of bacon, tender veggies, and fresh, leafy kale all simmered together in a savory, herby broth. It’s hearty but not too heavy, and every spoonful just feels like comfort. I love to serve it with a little sprinkle of Parmesan on top and a slice of crusty bread for dipping. Perfect for cozy nights, but honestly, it’s so good I’d eat it all year round!
6 Servings
Ingredients
- 3 15 ounces cans cannellini beans, divided
- 4 c chicken broth divided
- 1 tablespoon olive oil or avocado oil
- 3 strips bacon chopped
- 1 medium onion chopped (about 1 c)
- 1 medium carrot chopped (about 1/2 c)
- 2 ribs celery chopped (about 1/2 c)
- 4 cloves garlic minced
- 1 tablespoon fresh minced rosemary
- 1 medium russet potato peeled and diced into 1/2-inch pieces (about 1 1/2 c)
- 2 c chopped lacinato kale or curly kale lightly packed
- 1/4 c chopped parsley
- Kosher salt and freshly cracked black pepper to taste
- Freshly grated Parmesan cheese for serving (optional)
Instructions
Blend the Beans:
- Begin by giving one can of cannellini beans a good rinse and drain. Toss it into a blender with 1 cup of chicken broth and blend until you get a smooth, creamy mix. Set it aside for later. Drain and rinse the other two cans of beans and keep them handy.
Cook the Bacon:
- Heat up a tablespoon of oil in a large Dutch oven or soup pot over medium heat. Add the chopped bacon and let it cook until it’s nice and crispy, and the fat has rendered out.
Add the Veggies:
- Throw in the onion, carrots, and celery. Cook them for about 6-7 minutes, stirring every so often, until they start to soften up.
Add Garlic & Rosemary:
- Stir in the minced garlic and rosemary. Let them cook for about 30 seconds, just until they’re fragrant. Make sure to keep stirring so the garlic doesn’t end up burning.
Combine the Broth, Beans & Potatoes:
- Pour in the blended bean mixture, the rest of the drained beans, diced potatoes, and the remaining chicken broth. Season with a bit of salt and pepper, then bring it all to a gentle simmer. Let it cook uncovered for 20-25 minutes, stirring occasionally, until the veggies are tender and the broth has thickened up a bit.
Finish with Kale & Parsley:
- Stir in the chopped kale and let it simmer for a few more minutes until it wilts down nicely. Take a quick taste of the soup, and if it needs a little more salt, go ahead and sprinkle some in. Wrap it up by mixing in the chopped parsley.
Serve & Enjoy:
- Ladle the soup into bowls, sprinkle some freshly grated Parmesan on top, and don’t forget a slice of crusty bread for dipping. Trust me, it makes all the difference!
Notes
Want to keep this gluten-free? No problem at all! Just make sure your chicken broth is labeled gluten-free (sometimes they sneak stuff in there) and double-check your bacon and Parmesan, too. Most of the time they’re fine, but it’s worth a quick glance. Other than that, you’re good to go! With those small tweaks, you can enjoy this cozy, delicious soup without worry.