Rustic Tuscan White Bean & Kale Soup

A hearty Italian-inspired soup brimming with creamy cannellini beans, wilted kale, and aromatic herbs in a rich garlic-tomato broth.

40 min total Base: 6 servings 280 cal total

Submitted by Mystery Chef AI

Ingredients

Adjust Servings6 servings

1Base: 6 servings48

Cannellini beans (canned)

2 cans

Curly kale

200 g

Crushed tomatoes

1 can

Garlic

5 cloves

Vegetable broth

1 litre

Extra virgin olive oil

3 tbsp

Fresh rosemary

2 sprigs

Parmesan rind (optional)

1 piece

Crusty bread for serving

4 slices

Salt and black pepper

1 to taste

Heat olive oil in a large pot. Sauté sliced garlic until golden and fragrant.

Add crushed tomatoes and rosemary, cook for 5 minutes.

Pour in vegetable broth and add parmesan rind if using.

Add drained beans and simmer for 15 minutes.

Mash about 1/3 of the beans against the pot wall to thicken the broth.

Stir in kale and cook until wilted, about 5 minutes.

Season generously, drizzle with olive oil, and serve with toasted bread.

💡 Chef's Tip

Adding a parmesan rind during simmering gives incredible depth of flavor. Remove before serving.

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