Tuscan White Bean Kale (Printable Version)

A hearty Tuscan stew featuring creamy beans, tender kale, and bright lemon zest for comfort.

# What You’ll Need:

→ Vegetables

01 - 2 tablespoons olive oil
02 - 1 medium yellow onion, diced
03 - 2 medium carrots, peeled and diced
04 - 2 celery stalks, diced
05 - 3 cloves garlic, minced
06 - 1 bunch kale, tough stems removed, leaves chopped (approximately 4 cups packed)
07 - Zest of 1 lemon

→ Beans & Broth

08 - 2 cans (15 oz each) cannellini beans, drained and rinsed
09 - 4 cups low-sodium vegetable broth
10 - 1 cup water

→ Herbs & Seasonings

11 - 1 teaspoon dried thyme
12 - 1 teaspoon dried rosemary
13 - 1 bay leaf
14 - 1/2 teaspoon crushed red pepper flakes, optional
15 - Salt and freshly ground black pepper to taste

→ Finishing

16 - 2 tablespoons freshly squeezed lemon juice
17 - 1/4 cup grated Parmesan cheese
18 - Extra-virgin olive oil for drizzling

# Step-by-Step Guide:

01 - Heat olive oil in a large pot over medium heat. Add diced onion, carrots, and celery. Sauté until softened, approximately 6 to 8 minutes.
02 - Add minced garlic to the pot and cook for 1 minute until fragrant.
03 - Stir in chopped kale and cook for 2 to 3 minutes until slightly wilted.
04 - Add drained cannellini beans, vegetable broth, water, dried thyme, rosemary, bay leaf, and red pepper flakes if desired. Season with salt and pepper.
05 - Bring mixture to a boil, then reduce heat and simmer uncovered for 20 minutes, stirring occasionally.
06 - Remove approximately 1 cup of soup and beans from the pot. Mash with a fork or blend until smooth, then return to the pot and stir to incorporate.
07 - Stir in lemon zest and lemon juice. Simmer for 2 additional minutes.
08 - Remove bay leaf from soup. Taste and adjust seasoning as needed. Ladle into bowls and garnish with grated Parmesan and drizzle of extra-virgin olive oil.

# Additional Tips::

01 -
  • It comes together faster than you'd expect, making weeknight dinners feel intentional instead of rushed.
  • The lemon zest is your secret weapon—it transforms simple beans into something bright and memorable.
  • One bowl can feed you or four people without any fuss or complicated technique.
02 -
  • The mashing step is not optional if you want that signature creamy texture—it's the trick that separates this from a thin bean soup.
  • Don't add the lemon juice until the very end; cooking it destroys some of that bright, clean flavor you're after.
03 -
  • Make a double batch and freeze half—this soup tastes even better on day two or three as flavors deepen and marry together.
  • If your broth is very salty, use more water and taste before adding additional salt; you can always add but you cannot remove.
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