Description
This hearty Tuscan Tomato Bean Soup with Kale combines tender white beans, fire-roasted tomatoes, and rustic Italian bread in a flavorful, comforting broth enriched with parmesan cheese and fresh kale. Perfect for a wholesome meal, it offers a balanced blend of textures and nourishing ingredients simmered slowly to develop deep, rich flavors.
Ingredients
Beans and Broth
- 1 pound dry white beans (navy, cannellini, etc), soaked overnight
- 4 cups vegetable stock
- 1 parmesan cheese rind
Vegetables and Seasonings
- 1 tablespoon unsalted butter
- 1 tablespoon olive oil
- 1 sweet onion, diced
- 4 garlic cloves, minced
- ½ teaspoon salt
- ½ teaspoon freshly cracked pepper
- ¼ teaspoon crushed red pepper flakes
- ¾ cup chopped or sliced carrots
- 2 tablespoons tomato paste
- 2 14-ounce cans fire roasted diced tomatoes
- 1 head tuscan kale, torn from stems and coarsely chopped
Additional Ingredients
- 2 ½ cups crusty Italian bread chunks
- ½ cup freshly grated parmesan cheese (plus more for topping)
Instructions
- Soak Beans: Place the dry white beans in a large bowl or pot and cover them with several inches of water. Let them soak overnight to soften. The next morning, drain and rinse the beans thoroughly.
- Sauté Aromatics: Heat a large pot over medium heat, then add the butter and olive oil. Stir in the diced onion, minced garlic, salt, freshly cracked pepper, and crushed red pepper flakes. Cook until the onions are softened and translucent, about 5 minutes.
- Add Carrots and Tomato Paste: Stir in the chopped or sliced carrots and cook for an additional 5 minutes. Then add the tomato paste and stir well to coat all the vegetables evenly, intensifying the flavor base.
- Combine Tomatoes, Stock, Bread, and Beans: Add the fire-roasted diced tomatoes along with the vegetable stock. Toss in the chunks of crusty Italian bread, the soaked beans, grated parmesan cheese, and parmesan rind. Bring the mixture to a rolling boil.
- Simmer Soup: Reduce the heat to low to maintain a simmer, cover the pot, and cook the soup for 30 to 40 minutes. Stir occasionally to prevent sticking; if the soup begins to stick, lower the heat to avoid burning. The bread will gradually break down, thickening the soup.
- Adjust Seasonings: After the cooking time, taste the soup and adjust the seasoning by adding more salt and pepper if needed, taking care to balance the flavor due to variations in canned tomato saltiness.
- Add Kale: 5 to 10 minutes before serving, stir in the coarsely chopped Tuscan kale. This timing keeps the kale slightly crisp with a pleasant chew. For softer kale, add it earlier or cook the soup longer.
- Serve: Ladle the soup into bowls and top generously with additional freshly grated parmesan cheese. Enjoy warm for a comforting, nutrient-rich meal.
Notes
- Soaking beans overnight reduces cooking time and improves digestibility.
- Adjust the amount of crushed red pepper flakes to control the soup’s spiciness.
- The bread chunks act as a thickener and add rustic texture; don’t omit them unless you prefer a thinner soup.
- Parmesan rind infuses a subtle umami depth—remember to remove it before serving if desired.
- Kale texture can be customized by varying the time it cooks in the soup.
- Taste and adjust seasoning after cooking since tomato products vary in saltiness.
- Prep Time: 15 minutes (plus overnight soaking)
- Cook Time: 45 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Tuscan/Italian
