Tuscan White Bean Soup

Ingredients

• 200g cannellini beans
• 100g kale, chopped
• 1 onion, diced
• 2 cloves garlic
• 400ml vegetable broth
• 1 tbsp olive oil
• Italian herbs

Preparation

1. 1

   Rinse the cannellini beans if using canned, and set aside. Prepare all vegetables by finely dicing the onion, mincing the garlic, and chopping the kale into bite-sized pieces.

2. 2

   Heat olive oil in a pot over medium heat. Add the diced onion and cook for 3–4 minutes until soft and translucent. Add garlic and sauté for another 30–60 seconds until fragrant.

3. 3

   Add the cannellini beans, vegetable broth, and Italian herbs. Stir well, bring to a gentle boil, then reduce heat and simmer for 15 minutes to allow flavors to combine.

4. 4

   Add the chopped kale to the pot and simmer for an additional 5 minutes until the kale is tender but still vibrant green.

5. 5

   Taste and adjust seasoning with salt and pepper if needed. Optionally mash a small portion of beans in the pot to slightly thicken the soup.

6. 6

   Serve hot, optionally drizzled with a little olive oil or topped with fresh herbs.