Tuscan Kale & White Bean Soup with Toast

3 servings


35 minutes

total time


1 (15 oz) can cannellini (white kidney) beans

2 medium carrots

24 fl oz chicken or vegetable broth

½ small pkg fresh rosemary

2 cloves garlic

1 bunch kale

½ oz Parmesan cheese

1 whole grain bun or roll

½ medium yellow onion

black pepper

crushed red pepper

extra virgin olive oil



Wash and dry the fresh produce.

Trim off the ends and peel the carrots; discard the peels and trimmings. Small dice the carrots (cut into ¼-inch cubes) and transfer to a medium bowl.

Preheat a medium saucepan over medium-high heat.

Trim off and discard the ends of the onion and remove the outer layer; small dice the onion (cut into ¼-inch pieces) and add to the bowl with the carrots.

Open the can of beans, but don't drain.

Add olive oil to the saucepan and swirl to coat the bottom.

Add the carrots and onion to the saucepan; cook, stirring frequently, until the vegetables have softened, 3 to 4 minutes.

One by one, holding a sprig of rosemary at its top, run you fingers down it to remove the leaves. Discard the sprigs and chop the leaves; transfer the leaves to a small bowl.

Trim off and discard the root end of the garlic; peel and mince or press the garlic.

Add the minced garlic and crushed red pepper to the saucepan; cook, stirring constantly, until fragrant, 15 to 30 seconds.

Add the beans and their liquid, broth, rosemary, salt, and pepper to the saucepan. Increase the heat to high and bring to a boil.

When the soup comes to a boil, reduce the heat to a simmer, cover, and cook for 10 minutes.

While the soup cooks, fold each kale leaf lengthwise, slice away and discard the stems, and chop the leaves into 1-inch pieces.

Finely grate ¼ cup of Parmesan.

Uncover the saucepan, stir in the kale and ½ of the Parmesan (save the rest for garnishing), then cover again and continue to cook until the kale is wilted, 2 to 3 minutes.

Slice the bun in half and toast (optional).

To serve, ladle the soup into a bowl and garnish with the remaining Parmesan. Serve with the toasted bun on the side. Enjoy!


Yum! Thicker texture that tastes like it cooks longer than it really does. Easy!

3 servings


35 minutes

total time
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