One pot wonder coming in hot (literally). Tuscan Kale and White Bean Soup is the coziest.
This is soup #5 in my Super Simple Soup Series!
The broth is so rich and flavorful thanks to the sun-dried tomatoes in the recipe. You’ll want to grab sun-dried tomatoes in oil so that you can use some of the oil to saute the aromatics. It gives the base of the soup so much flavor.
Tuscan Kale and White Bean Soup
serves 4
🥣 2 Tbsp oil from a jar of sun-dried tomatoes
🥣 1 cup diced yellow or white onion
🥣 3 cloves garlic, grated or minced
🥣 1 tsp Italian seasoning
🥣 1/2 tsp kosher salt
🥣 3 Tbsp tomato paste
🥣 6 cups vegetable stock
🥣 1/2 cup finely chopped sun-dried tomatoes
🥣 6 oz dried pasta, like medium shells
🥣 1 (15-oz) can cannellini beans, drained and rinsed
🥣 1 bunch Tuscan kale, stems removed and leaves chopped
🥣 parmesan cheese and black pepper, for serving (optional)
1. Heat a Dutch oven or saute pan over medium heat. Add the oil. When the oil begins to shimmer, add the onion and garlic. Cook, stirring, until the onions are soft and nearly translucent, 4 to 5 minutes. Add the Italian seasoning, salt, and tomato paste and stir a few more times.
2. Pour the vegetable stock over the aromatics and cook until it begins to simmer. Add in the sun-dried tomatoes and dried pasta. Cook, stirring occasionally, until the dried pasta is tender (check the package for recommended cook time).
3. In the last two minutes of cooking, add the beans and kale to the soup so that the kale wilts just as the pasta finishes cooking.
4. Top the soup with parmesan cheese and black pepper if you’d like.