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Cozy Tuscan White Bean and Kale Soup Recipe with Easy Parmesan Crostini

Tuscan white bean and kale soup - featured image
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A warm and comforting Tuscan-inspired soup featuring creamy white beans and hearty kale, paired with crispy parmesan crostini for added texture and flavor. Perfect for cozy nights and quick weeknight meals.

Ingredients

Scale
  • 1 tablespoon extra virgin olive oil (for sautéing and flavor)
  • 1 medium yellow onion, finely chopped
  • 3 cloves garlic, minced
  • 1 large carrot, diced
  • 2 stalks celery, diced
  • 1 teaspoon dried rosemary (or 1 tablespoon fresh, finely chopped)
  • 1/2 teaspoon crushed red pepper flakes (optional)
  • 4 cups low-sodium vegetable or chicken broth
  • 2 (15-ounce) cans cannellini beans, drained and rinsed
  • 1 bunch kale, ribs removed and leaves roughly chopped
  • Salt and freshly ground black pepper, to taste
  • 1 small baguette or crusty Italian bread, sliced into 1/2-inch thick pieces
  • 2 tablespoons extra virgin olive oil (for crostini)
  • 2 cloves garlic, halved (for rubbing on toasted bread)
  • 1/2 cup freshly grated Parmesan cheese

Instructions

  1. Rinse the kale thoroughly, strip the leaves from the tough ribs, and roughly chop into bite-sized pieces. Dice the carrot, celery, and onion finely. Mince the garlic cloves and set aside.
  2. Heat 1 tablespoon of olive oil in a Dutch oven over medium heat. Add the chopped onion, carrot, and celery. Cook for 6 to 8 minutes, stirring occasionally, until vegetables soften and onion turns translucent.
  3. Stir in the minced garlic, dried rosemary, and crushed red pepper flakes (if using). Cook for 1 to 2 minutes until fragrant but not browned.
  4. Pour in 4 cups of broth and bring to a simmer. Add the rinsed cannellini beans. Let simmer gently for about 10 minutes to meld flavors.
  5. Add the chopped kale leaves to the pot. Stir and continue simmering for another 10 minutes until kale is tender but still vibrant green. Cook an extra 5 minutes if softer kale is preferred.
  6. Taste and adjust salt and pepper as needed.
  7. Preheat oven to 375°F (190°C). Arrange bread slices on a baking sheet and brush both sides lightly with olive oil. Toast for 8 to 10 minutes, flipping halfway, until golden and crisp.
  8. Remove toasted bread from oven and rub the cut side of garlic cloves over one side of each slice. Sprinkle generously with grated Parmesan cheese and return to oven for 2 to 3 minutes until cheese melts and turns slightly golden.
  9. Ladle hot soup into bowls and serve with a parmesan crostini on the side or floated on top.

Notes

Use good quality low-sodium broth for best flavor. Do not overcook kale to avoid bitterness. Rinse canned beans well to reduce sodium and improve flavor. Toast crostini carefully to avoid burning. For vegan option, substitute Parmesan with nutritional yeast or vegan cheese and use vegetable broth. For gluten-free option, use gluten-free bread for crostini. If soup is too thick, add a splash of water or broth to loosen. Mashing a few beans before serving can add creaminess.

Nutrition

Keywords: Tuscan soup, white bean soup, kale soup, parmesan crostini, easy soup recipe, healthy soup, comfort food, weeknight dinner

Find it online: https://platebelle.com/cozy-tuscan-white-bean-and-kale-soup-recipe-with-easy-parmesan-crostini/