Go Back
Tuscan White Bean and Kale Soup
Melissa Hart

Tuscan White Bean and Kale Soup

Cannellini beans make the broth lightly creamy even though the soup contains no dairy. Kale goes in for the last half hour so it turns tender without becoming army green. A Parmesan rind can add depth, but the measured cheese in the bowl does the same job more predictably.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 6 hours 30 minutes
Total Time 6 hours 45 minutes
Servings: 8
Ingredients Method

Ingredients
  

  • 45 oz canned cannellini beans drained and rinsed
  • 1 1/2 cups diced yellow onion
  • 2 cups sliced carrots
  • 1 1/2 cups sliced celery
  • 4 cloves garlic minced
  • 8 cups low-sodium vegetable broth
  • 1 tsp dried rosemary
  • 1 1/2 tsp kosher salt
  • 1/2 tsp black pepper
  • 6 cups chopped kale tough stems removed
  • 1/2 cup finely grated Parmesan cheese
  • 2 tbsp fresh lemon juice

Method
 

  1. Place the beans, onion, carrots, celery, garlic, broth, rosemary, salt and pepper in a 6-quart crockpot.
  2. Cover and cook on low for 5 1/2 to 6 hours until the vegetables are tender.
  3. Mash about 1 cup of beans against the side of the crock and stir them into the broth.
  4. Add the kale and cook covered on high for 30 minutes until tender.
  5. Stir in the Parmesan and lemon juice and cook uncovered for 5 minutes.