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Tuscan Kale and Cannellini Bean Soup
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5 from 4 votes

Tuscan Kale and Cannellini Bean Soup

Simple, healthy and rustic soup, with Tuscan kale and white cannellini beans.
Prep Time10 minutes
Cook Time20 minutes
Total Time30 minutes
Course: Soup
Cuisine: Italian
Servings: 4 servings
Calories: 336kcal

Ingredients

  • 2 tablespoon olive oil
  • 2-4 cloves garlic, finely chopped (I like lots of garlic)
  • 2 cans (14-ounce) cannellini beans, drained and rinsed
  • 4 cups homemade chicken broth, or low sodium canned broth
  • 4-5 cups roughly chopped Lacinato kale ~ I just use the whole bunch
  • Kosher salt to taste
  • 1 small chili pepper, like serrano, thinly sliced (I sometimes use 2)
  • Optional: cooked sausage, sliced crosswise

Instructions

  • Heat the olive oil and garlic in a large pot over medium heat until aromatic, about a minute or two. Careful not to burn the garlic. Add the beans and stir to coat with the oil and garlic.
  • Add the chicken broth and kale and season with some salt. Cover the pot and simmer until kale is wilted and to your liking, about 15 minutes.
  • Add the sliced serrano (or jalapeno) pepper and cook until heated through. Season to taste with more salt if needed.
  • Stir in sliced sausage if using, or just add to the individual bowl.

Notes

I love Lacinato kale, also known as Tuscan kale.  It has a more mild taste to me than the curly variety which sometimes tastes bitter.  But you can use whatever kind of kale you like.  And I love the creaminess of cannellini beans, here they are bathed in olive oil and garlic.  I use canned beans but go ahead and use dried if you like. 

Nutrition

Calories: 336kcal | Carbohydrates: 49g | Protein: 18g | Fat: 8g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Cholesterol: 5mg | Sodium: 895mg | Potassium: 1123mg | Fiber: 11g | Sugar: 2g | Vitamin A: 2117IU | Vitamin C: 21mg | Calcium: 226mg | Iron: 7mg