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Tuscan Kale & White Bean Soup with Toast.

  • 2 (15 oz) cans
    cannellini (white kidney) beans
  • 4 medium
    carrots
  • 48 fl oz
    chicken or vegetable broth
  • 1 small pkg
    fresh rosemary
  • 4 cloves
    garlic
  • 2 bunches
    kale
  • 1 oz
    Parmesan cheese
  • 2
    whole grain buns or rolls
  • 1 medium
    yellow onion
  •  
    black pepper
  •  
    crushed red pepper
  •  
    extra virgin olive oil
  •  
    salt
  • 1
    Wash and dry the fresh produce.
    4 medium carrots
    2 bunches kale
    1 small pkg fresh rosemary
  • 2
    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.
  • 3
    Preheat a medium saucepan over medium-high heat.
  • 4
    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.
    1 medium yellow onion
  • 5
    Open the cans of beans, but don't drain.
    2 (15 oz) cans cannellini (white kidney) beans
  • 6
    Add olive oil to the saucepan and swirl to coat the bottom.
    4 tbsp extra virgin olive oil
  • 7
    Add the carrots and onion to the saucepan; cook, stirring frequently, until the vegetables have softened, 3 to 4 minutes.
  • 8
    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.
  • 9
    Trim off and discard the root end of the garlic; peel and mince or press the garlic.
    4 cloves garlic
  • 10
    Add the minced garlic and crushed red pepper to the saucepan; cook, stirring constantly, until fragrant, 15 to 30 seconds.
    ½ tsp crushed red pepper
  • 11
    Add the beans and their liquid, broth, rosemary, salt, and pepper to the saucepan. Increase the heat to high and bring to a boil.
    48 fl oz (6 cups) chicken or vegetable broth
    1 tsp salt
    ½ tsp black pepper
  • 12
    When the soup comes to a boil, reduce the heat to a simmer, cover, and cook for 10 minutes.
  • 13
    While the soup cooks, fold each kale leaf lengthwise, slice away and discard the stems, and chop the leaves into 1-inch pieces.
  • 14
    Finely grate ½ cup of Parmesan.
    1 oz Parmesan cheese
  • 15
    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.
  • 16
    Slice the buns in half and toast (optional).
    2 whole grain buns or rolls
  • 17
    To serve, ladle the soup into a bowl and garnish with the remaining Parmesan. Serve with the toasted bun on the side. Enjoy!