Rustic Tuscan Kale and White Bean Soup

Indulge in the hearty warmth of Rustic Tuscan Kale and White Bean Soup, a dish that brings the essence of Italian countryside right into your kitchen. Perfect for two, this soup is a symphony of flavors, featuring nutrient-rich kale, creamy white beans, and a base of aromatic vegetables and herbs. It's not just a meal; it's a journey to Tuscany in a bowl, ideal for cozy evenings or a nourishing lunch.

Ingredients

• 4 cups chopped Tuscan kale (stems removed)
• 1 can (15 oz) white beans (cannellini or navy), rinsed and drained
• 2 tablespoons olive oil
• 1 medium onion, diced
• 2 carrots, peeled and diced
• 2 celery stalks, diced
• 3 garlic cloves, minced
• 4 cups vegetable broth
• 1 can (14.5 oz) diced tomatoes (with juice)
• 1 teaspoon dried thyme
• 1/2 teaspoon dried rosemary
• Salt and pepper to taste
• 1 bay leaf
• Parmesan cheese (for garnish, optional)
• Crusty bread (for serving)

Instructions

Preparing the Vegetables

1. Heat 2 tablespoons olive oil in a large pot over medium heat. Add the diced onion, carrots, and celery. Cook, stirring occasionally, until the vegetables are softened, about 5 minutes.
2. Add the minced garlic, dried thyme, and dried rosemary, cooking for another 1 minute until fragrant.

Making the Soup

1. Pour in the vegetable broth and add the canned diced tomatoes with their juice, and 1 bay leaf. Bring the mixture to a simmer.
2. Add the chopped Tuscan kale to the pot. Simmer until the kale is wilted and tender, about 5-10 minutes.
3. Stir in the rinsed and drained white beans. Season the soup with salt and pepper to taste. Continue to simmer everything together for another 10 minutes to allow the flavors to meld.

Serving

1. Remove the bay leaf. Ladle the soup into bowls.
2. Garnish with shaved Parmesan cheese if desired and serve with slices of crusty bread for dipping.

Nutritional Estimates

• Calories: 300 per serving
• Protein: 14g
• Carbohydrates: 45g
• Fat: 7g
• Fiber: 10g

Substitutions and Cooking Tips

• Kale Alternative: Swiss chard or spinach can be used as a substitute for Tuscan kale for a different but equally delicious taste.
• Broth Variation: While vegetable broth keeps it vegetarian, chicken broth can be used for added depth of flavor if dietary preferences allow.
• Adding Proteins: For a non-vegetarian version, pieces of Italian sausage or bacon can be added to the soup, cooked with the initial vegetable mixture.
• Creamier Texture: For a creamier soup, blend a portion of the soup or a portion of the beans before adding them to the pot.

Common Q&A

Q: Can I use fresh tomatoes instead of canned in Rustic Tuscan Kale and White Bean Soup? A: Yes, fresh tomatoes can be used. You'll need about 2 cups of diced fresh tomatoes. Cook them down with the broth to soften and release their juices.

Q: How can I adjust this recipe to serve more people? A: To serve four, simply double all the ingredients. The cooking time may need to be slightly increased to ensure all the vegetables are properly softened.

Q: Can this soup be frozen for later use? A: Absolutely! This soup freezes well. Cool it completely before transferring to freezer-safe containers. It can be stored in the freezer for up to 3 months. Thaw in the refrigerator overnight and reheat on the stove over medium heat until warm.

Summary

Rustic Tuscan Kale and White Bean Soup is a delightful and nutritious dish that encapsulates the flavors of Tuscany, making it a perfect meal for any day. Whether you're seeking comfort food on a chilly evening or a light yet satisfying lunch, this soup delivers on all fronts. Easy to prepare with straightforward ingredients, it's a testament to the simplicity and richness of Italian cooking. Serve it with crusty bread for the ultimate experience, and enjoy the taste of Italy from the comfort of your home.