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Golden Tuscan White Bean & Kale Soup

A rustic, creamy, and golden-hued stew packed with tender cannellini beans, vibrant kale, and carrots in a savory turmeric broth.
Print Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 bowls
Course: Dinner, Lunch, Soup
Cuisine: Italian, Mediterranean, Tuscan
Calories: 320
Ingredients Equipment Method Notes

Ingredients
  

Soup Base
  • 2 tbsp extra virgin olive oil
  • 1 medium yellow onion diced
  • 3 large carrots sliced into rounds
  • 4 cloves garlic minced
  • 1 tsp ground turmeric
  • 0.5 tsp red pepper flakes optional
Broth & Vegetables
  • 2 cans cannellini beans 15oz each, drained and rinsed
  • 4 cups vegetable broth
  • 1 bunch curly kale stems removed, chopped
  • 1 tsp dried thyme
  • 1 tbsp lemon juice freshly squeezed
  • 2 slices sourdough bread toasted

Equipment

  • Large Dutch Oven or Pot
  • Chef's knife
  • Cutting board
  • Wooden Spoon
  • Ladle

Method
 

  1. Heat olive oil in a large pot over medium heat. Add onion and carrots, sautéing until softened (about 5-7 minutes).
  2. Add minced garlic, turmeric, thyme, and red pepper flakes. Cook for 1 minute until fragrant.
  3. Pour in the vegetable broth and add the rinsed cannellini beans. Bring to a boil.
  4. Reduce heat to low and simmer for 15 minutes to blend flavors.
  5. Using a spoon or potato masher, crush some of the beans against the side of the pot to thicken the broth.
  6. Stir in the chopped kale and simmer for 5 minutes until wilted and tender.
  7. Remove from heat and stir in fresh lemon juice. Season with salt and pepper to taste.
  8. Serve hot, garnished with extra chili flakes and a slice of toasted sourdough bread.

Notes

For a non-vegetarian version, add a parmesan rind during simmering for extra umami depth. Leftovers can be stored in the fridge for up to 5 days.