Tuscan Kale and White Bean Soup with Tomatoes

A bowl of Tuscan kale and white bean soup topped with croutons.

5 from 30 votes

Tuscan Kale and White Bean Soup with Tomatoes

This is a rustic white bean soup, made smoky from dried chipotle peppers that are added to the soup while it simmers. This hearty soup needs only a hunk of crust bread to make it a meal.

Prep Time15

Cook Time1 15

Total Time1 30

Course: Soup

Cuisine: Any

Keyword: Tuscan kale and white bean soup, white bean kale soup

Servings: servings

Calories: 255.6kcal

Author: Susan Pridmore

Equipment

Chef's knife
Large Dutch oven or other heavy-bottomed pot

Ingredients

1 tablespoon extra virgin olive oil
2 medium yellow onions diced
6 stalks celery sliced horizontally
6 cloves garlic minced
2 teaspoons dried rosemary
1 teaspoon dried thyme
2 dried chipotle peppers optional
½ cup white wine
2 cans white beans, drained and rinsed or 3 ½ cups freshly cooked beans
4 cups vegetable broth or 4 teaspoons Better Than Bouillon Roasted Vegetable Paste with 4 cups of water
28 ounce can diced tomatoes
Parmesan cheese rind (if using dairy-based cheese)
2 teaspoons Kosher salt or 1 teaspoon sea salt, or to taste
½ teaspoon ground black pepper
4 cups coarsely chopped Dinosaur kale or baby spinach
4 tablespoons grated Parmesan cheese either dairy-based or vegan

Instructions

Warm the olive oil in the soup pot over medium heat.
Add the diced onion and celery and sauté until just tender (about 5 minutes). Add the garlic, dried rosemary, and thyme and continue to sauté for an additional two minutes until aromatic.
Add the dried chipotle peppers and wine and simmer for 8 - 10 minutes until most if not all of the liquid has been absorbed or cooked off.
Add the beans, broth, and diced tomatoes, and bring to a boil over medium-high heat. Reduce the heat as needed to maintain a gentle simmer, and simmer for 50 minutes.
This long simmer concentrates the flavors beautifully.
Note: If you use Better Than Bouillon, add 1 teaspoon for each cup of water you add to the soup. For this recipe, this means adding 4 teaspoons of Bouillon paste.
Season with salt and pepper and add the kale. Simmer for an additional 10 minutes.
Note: If you use Better Than Bouillon for the vegetable broth, no additional salt should be needed.
Serve with grated Parmesan cheese.

Nutrition