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Tuscan Bean and Kale Soup

Tuscan Bean and Kale Soup

Looking for a cozy soup to warm you up? Try this tasty and easy Tuscan Bean and Kale Soup. It's gluten-free, vegetarian, and easy to make.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 6
Course: Main Course, Soup
Cuisine: Italian
Ingredients Equipment Method

Ingredients
  

  • 2 tbsp olive oil
  • 2 leeks white and light green parts only, sliced and rinsed well
  • 2 garlic cloves minced
  • 3 carrots peeled and chopped
  • 3 celery sticks sliced
  • 1 12 ounce can diced tomatoes
  • 6 cups vegetable broth
  • 2 cans cannellini beans drained and rinsed
  • 2 tbsp chopped rosemary
  • 2 tbsp chopped thyme
  • 1/2 tsp ground turmeric
  • 1 lemon juiced
  • 1 bunch kale chopped
  • 1/2 cup grated parmesan cheese
  • salt and pepper to taste

Equipment

  • Blender

Method
 

  1. In a large stockpot, add the olive oil, leeks, garlic, carrots, celery, rosemary, and thyme. Season with salt and pepper and saute for about 5 minutes.
  2. Add in the diced tomatoes, broth, beans, turmeric, lemon juice, salt, and pepper and cover and cook for about 15 minutes.
  3. Pour half of the soup into a blender and blend well.
  4. Pour the blended soup back into the pot and mix.
  5. Add the kale and cheese. Adjust seasoning as needed and cook for another 5 minutes.
  6. Serve and add a little more cheese if needed :)