Description

This hearty and nutritious Kale Soup combines creamy cannellini beans, tender potatoes, and vibrant Tuscan kale simmered in a flavorful vegetable broth, enhanced with fresh rosemary and a touch of lemon juice. Perfect for a comforting meal that’s both wholesome and delicious, this soup offers a satisfying texture by blending half the soup until smooth and mixing it back with chunky greens and vegetables.

Ingredients

Soup Base

2 tablespoons olive oil
1 large onion, chopped
3 celery stalks, diced
3 garlic cloves, minced
2 (15-ounce) cans cannellini beans, drained and rinsed
1 pound Yukon potatoes, peeled and diced
1 tablespoon fresh rosemary (or 1 teaspoon dried)
1 teaspoon salt
½ teaspoon black pepper
6 cups vegetable broth

Greens and Garnish

1 large bunch Tuscan kale, stems removed and leaves chopped (about 4-5 cups)
1 lemon, juiced
Freshly grated Parmesan cheese (optional, for serving)
Crushed red pepper (optional, for garnish)

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Instructions

Sauté Aromatics: Heat the olive oil in a large pot over medium heat. Add the chopped onion, diced celery, and minced garlic. Cook them together, stirring occasionally, until the vegetables begin to soften and become fragrant, about 5 to 7 minutes.
Add Beans, Potatoes, and Seasoning: Stir in the drained cannellini beans, diced Yukon potatoes, fresh or dried rosemary, salt, and black pepper. Cook this mixture with the aromatics for 2 to 3 minutes, allowing the flavors to blend well.
Simmer the Soup: Pour in the vegetable broth and bring the entire mixture to a boil. Once boiling, reduce the heat to low and let it simmer uncovered for about 20 minutes, or until the potatoes are tender.
Blend Half the Soup: Carefully ladle half of the soup into a blender and puree until smooth and creamy. Return the blended soup to the pot, stirring it into the remaining mixture. Then, add the chopped Tuscan kale and continue to simmer the soup for another 10 minutes, or until the kale is tender.
Finish and Serve: Stir in fresh lemon juice to brighten the flavors. Ladle the soup into bowls and top with freshly grated Parmesan cheese and crushed red pepper flakes if desired for extra flavor and a touch of heat.

Notes

Use a sturdy blender or immersion blender for safety when pureeing hot soup. Blend soup in batches if needed.
For a spicier kick, increase crushed red pepper quantity or add a pinch of chili flakes during cooking.
Parmesan cheese adds umami and creaminess but can be omitted for a vegan version.
Substitute kale with other hearty greens like spinach or collard greens if preferred.
Store leftover soup in the refrigerator up to 4 days or freeze for up to 3 months.