Description
Tuscan-inspired tomato soup with cannellini beans and kale: bright, savory, and satisfying in 35 minutes. Herb-bloomed tomato broth, creamy beans, tender greens, and a fresh lemon/olive oil finish.
Ingredients
2 tbsp extra-virgin olive oil
1 medium yellow onion, finely diced
4 cloves garlic, thinly sliced
1 rib celery, diced
1 medium carrot, diced
1 tsp dried rosemary (or 2 tsp fresh, chopped)
1 tsp dried basil
1/4–1/2 tsp red pepper flakes, to taste
1 (28-oz) can crushed tomatoes (or whole peeled, crushed by hand)
4 cups low-sodium vegetable broth
2 (15-oz) cans cannellini beans, drained and rinsed
3 packed cups chopped kale (lacinato or curly), ribs removed
1/2 tsp fine sea salt, plus more to taste
Black pepper, to taste
1 lemon (zest + 2–3 tsp juice)
Extra-virgin olive oil, for finishing
Instructions
1) Sauté base (5–6 min): Heat oil in a heavy pot over medium. Add onion, celery, carrot + a pinch of salt; cook until translucent.
2) Bloom aromatics (30–60 sec): Stir in garlic, rosemary, basil, and red pepper flakes until fragrant.
3) Add liquids (1 min): Add crushed tomatoes and broth; scrape up browned bits.
4) Simmer (10 min): Bring to a gentle simmer to marry flavors.
5) Beans in (5 min): Stir in cannellini beans; simmer to heat through and soften slightly.
6) Greens last (3–4 min): Add kale; cook until tender and deep green.
7) Finish (off heat): Stir in lemon zest and juice; season with salt and black pepper. Adjust acid/heat.
8) Serve: Ladle into bowls and finish with a light drizzle of olive oil.
Notes
Must-haves: tomatoes, beans, aromatics, herb + acid. Flexible: kale, carrot, chili.
Subs: any white bean; kale ↔ spinach/chard; add zucchini/pepper; swap chili for smoked paprika; stir in cooked small pasta or rice for extra heartiness.
Make-ahead/Storage: Keeps 3–4 days refrigerated; up to 3 months frozen. Reheat gently with a splash of broth and a squeeze of lemon.
Creamy option: Blend 1–2 cups and return; or whisk in 1/3 cup plain unsweetened yogurt off heat (tempered).
Toppings: Herbed croutons, toasted pine nuts, basil/parsley, lemon zest, chili oil.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: soup recipes
- Method: One-pot stovetop
- Cuisine: Tuscan-inspired / Italian