Saturday, 21 January 2012

Tuscan Bean Soup with Kale

I’ve been on a soup kick recently. It’s funny how your tastes evolve as you get older. For the longest time, I only enjoyed a few varieties of soup. Now, it seems I can’t get enough. Every time I see a new soup recipe, I want to try it.

This is one of those recipes. It’s a hearty vegetarian Tuscan Bean Soup that includes cannellini beans and kale.  I haven’t cooked with kale before so this was a good opportunity to try it.

This soup is very satisfying. I really like the flavor. Some of the comments on the original recipe stated that it was bitter. I didn’t find it to be bitter at all, but I made a couple of substitutions. I used balsamic vinegar instead of cider vinegar and added more beans and vegetable broth.



Cannellini Bean and Kale Soup

Serves: 4

Adapted from: Fine Cooking Cannellini Bean and Kale Soup


  • 1 Tbs. extra-virgin olive oil
  • 1 medium yellow onion, finely chopped (1-1/2 cups)
  • 2 medium carrots, peeled and finely chopped (3/4 cup)
  • 2 medium celery stalks, finely chopped (3/4 cup)
  • 1-1/2 tsp. minced fresh rosemary (I used dried rosemary)
  • 2 Tbs. tomato paste
  • 2 large cloves garlic, minced (1 Tbs.)
  • 1 quart homemade or lower-salt vegetable broth (I used 4 cans)
  • 3 15-oz. cans cannellini beans, rinsed and drained
  • 6 oz. Lacinato kale, center ribs removed, leaves chopped (about 4 firmly packed cups)
  • 1 Parmigiano-Reggiano rind (1x3 inches; optional)  (I didn’t add this)
  • 1-1/2 tsp. cider vinegar (I used balsamic vinegar)
  • Kosher salt and freshly ground black pepper



Heat the oil in a 4- to 5-quart pot over medium heat. Add the onion, carrot, celery, and rosemary and cook, stirring occasionally, until the vegetables begin to soften, about 6 minutes.



Add the tomato paste and garlic and cook until fragrant, 45 seconds.



Add the broth, beans, kale, and Parmigiano rind (if using).


Bring to a boil, reduce the heat to medium low, and simmer gently until the vegetables are tender, about 15 minutes.



Stir the vinegar into the soup and season to taste with salt and pepper.



Enjoy!  I served this soup with a couple of slices of the Five Grain Spelt Levain. Yummy!



nutrition information (per serving, original recipe):
Calories (kcal): 280; Fat (g): 6; Fat Calories (kcal): 50; Saturated Fat (g): 1; Protein (g): 12; Monounsaturated Fat (g): 2.5; Carbohydrates (g): 46; Polyunsaturated Fat (g): 1.5; Sodium (mg): 700; Cholesterol (mg): 0; Fiber (g): 12;

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