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Tuscan White Bean and Kale Soup

Tuscan White Bean and Kale Soup

Makes 6 servings

¼ cup olive oil

1 yellow onion, diced

4 medium carrots, peeled and diced small

3 stalks celery, diced small

Sea salt

4 cloves garlic, minced

Pinch red pepper flakes

2 teaspoons dried rosemary

2 teaspoons dried oregano

1 teaspoon dried thyme

2 bay leaves

2 tablespoons tomato paste

7 cups chicken bone broth or vegetable stock

2 (14-ounce) cans cannellini or navy beans, drained and rinsed

2 bunches lacinato kale, destemmed and cut into 1-inch pieces

1 tablespoon lemon juice

1. Heat a large pot over medium heat. Add oil. Add onion, carrot, celery, and ¼ teaspoon salt. Cook 5 minutes. Add garlic, red pepper flakes, and herbs, and cook another minute.

2. Stir in tomato paste and add broth, beans, and ½ teaspoon salt. Bring to a simmer and cook 5 minutes.

3. Using a soup ladle, transfer 2 cups of soup (vegetables, beans, and broth combined) into a blender and puree until smooth. Return puree to soup and then add kale, cooking an additional 7-10 minutes, until kale is wilted and tender.

4. Remove bay leaves. Add lemon juice, taste, and adjust salt and lemon as needed.


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