Name: Tuscan White Bean Soup
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 6 servings
Ingredients: 3 tablespoon extra-virgin olive oil (plus more for drizzling); 1 medium yellow onion (diced); 2 medium carrots (diced); 2 celery ribs (diced); 5 clove garlic cloves (minced); 1 teaspoon dried rosemary (crushed, or 1 fresh sprig); ½ teaspoon red pepper flakes; 2 tablespoon tomato paste; 3 can cannellini beans (15 oz each, drained and rinsed); 5 cup low-sodium vegetable broth; 1 teaspoon kosher salt; ½ teaspoon black pepper; 4 cup chopped lacinato kale (stems removed, about 1 bunch); 1 tablespoon fresh lemon juice

Instructions

Sauté
Sauté:
Heat 3 tablespoons olive oil in a large Dutch oven over medium heat. Add 1 diced onion, 2 diced carrots, and 2 diced celery ribs and cook for 6 to 7 minutes, until soft.
Aromatics
Aromatics:
Stir in 5 minced garlic cloves, 1 teaspoon dried rosemary, ½ teaspoon red pepper flakes, and 2 tablespoons tomato paste and cook for 1 minute.
Simmer
Simmer:
Add 3 cans drained cannellini beans, 5 cups vegetable broth, 1 teaspoon kosher salt, and ½ teaspoon black pepper. Bring to a boil, then simmer for 15 minutes.
Blend and add kale
Blend and add kale:
Transfer 2 cups of the soup to a blender, blend until smooth (vent the lid), and stir it back into the pot. Add 4 cups chopped kale and simmer for 5 minutes, until tender.
Finish and serve
Finish and serve:
Stir in 1 tablespoon lemon juice and adjust the salt. Ladle the Tuscan white bean soup into bowls and finish each with a drizzle of extra-virgin olive oil.

Tips

A generous drizzle of good olive oil at the end is classic in Tuscany and makes a big difference. If you're not keeping it vegan, simmer a Parmesan rind in the broth or stir in 8 ounces browned Italian sausage. Swap the kale for spinach and add it right before serving.