Tuscan White Bean and Kale Soup

This Tuscan white bean and kale soup is a delicious and hearty variation of the classic Italian ribollita recipe. It’s perfect for those chilly nights when you’re craving something warm and comforting. And the best part? It’s vegan-friendly!

Prep Time: 10 minutes

Cook Time: 35 minutes

Total Time: 45 minutes

Ingredients

2 tablespoons extra virgin olive oil
1 medium leek, diced (white and light green part only)
1 medium carrot, diced
2 celery ribs, diced
4 garlic cloves, finely chopped
½ teaspoon red chilli flakes
250 g (½ lb) cherry tomatoes, halved
½ tablespoon fresh thyme, finely chopped
½ tablespoon fresh rosemary, finely chopped
2 x 400 g (14 oz) cans cannellini beans, drained and rinsed
1.5 liters (6 cups) vegetable stock
1 bunch cavolo nero (Tuscan kale), stems removed, shredded
2 tablespoons fresh parsley, chopped
Salt and pepper to taste

Instructions

Heat the olive oil in a large heavy-bottomed pot over medium heat. Add the leek, carrot, and celery, and saute for 8-10 minutes until they become soft.
Stir in the garlic and red chili flakes, and cook for another minute until fragrant. Add the cherry tomatoes and cook for 3-5 minutes, stirring occasionally, until they start to break down.
Next, add the fresh thyme and rosemary to the pot. Then, add the cannellini beans and vegetable stock. Stir everything together and bring the soup to a boil.
Reduce the heat to low and let the soup simmer for 15 minutes with the lid on. Then, add the shredded cavolo nero and cover the pot again. Continue to simmer for another 5 minutes until the kale wilts.
Stir in the fresh parsley and season with salt and pepper to taste. Serve the soup hot with a side of crusty bread for dipping.

Enjoy this hearty and flavorful Tuscan white bean and kale soup that’s sure to warm your soul!