Tuscan White Bean & Kale Soup

Instructions

1. Warm the olive oil in a large pot over medium heat; add the onion, carrot, and celery with a pinch of salt and cook until softened, 6-8 minutes.
2. Stir in the garlic, rosemary, and pepper flakes; cook until fragrant, about 1 minute.
3. Add the beans, tomatoes, broth, and parmesan rind; bring to a simmer.
4. Simmer 15 minutes, then mash about a quarter of the beans against the side of the pot to thicken the broth.
5. Stir in the kale and cook until wilted and tender, 5-7 minutes.
6. Remove the rind and rosemary sprig; finish with lemon juice, salt, and pepper. Serve with a thread of olive oil and grated parmesan.

Notes & Substitutions

• Vegan: skip the parmesan rind and topping; add 1 tbsp white miso paste at the end for savory depth.
• Lighter swap: this is already lean — the olive oil is the main fat; 1 tbsp works fine if you prefer.
• Kale substitutes: chard, escarole, or savoy cabbage (add 2-3 extra minutes).
• Blend half the soup for a creamier texture without dairy.

Storage & Make-Ahead

• Refrigerate up to 4 days; freezes up to 3 months.
• The soup thickens as it sits — loosen with a splash of broth or water when reheating.
• Prep the soffritto (onion, carrot, celery) up to 3 days ahead.