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Creamy Tuscan White Bean Soup with Kale and Garlic

Creamy Tuscan white bean soup comes together in a Dutch oven with cannellini beans, garlic, and tender kale. Mashing some of the beans thickens the broth, while cream and lemon juice finish each bowl.
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Prep Time 15 minutes
Cook Time 33 minutes
Total Time 48 minutes
Servings: 6 servings
Course: Dinner
Cuisine: Italian
Calories: 300
Ingredients Equipment Method Notes

Ingredients
  

  • 2 tbsp olive oil
  • 1 yellow onion medium, diced
  • 2 carrots medium, diced
  • 2 celery ribs, diced
  • 1 tsp kosher salt plus more to taste
  • 0.5 tsp black pepper plus more to taste
  • 5 cloves garlic minced
  • 1 tsp dried thyme
  • 0.5 tsp dried rosemary
  • 0.25 tsp red pepper flakes
  • 6 cups low-sodium chicken broth or vegetable broth
  • 2 can (15 oz) cannellini beans drained and rinsed
  • 1 bunch lacinato kale about 8 ounces, stemmed and chopped
  • 0.5 cup heavy cream
  • 1 tbsp lemon juice

Equipment

  • 1 5-quart Dutch oven

Method
 

  1. Heat the olive oil in a 5-quart Dutch oven over medium heat.
  2. Add the onion, carrots, celery, salt, and black pepper; cook for 7 to 9 minutes, stirring occasionally, until the vegetables soften.
  3. Stir in the garlic, thyme, rosemary, and red pepper flakes; cook for 30 seconds, just until fragrant.
  4. Add the broth and cannellini beans, and bring to a boil.
  5. Reduce the heat and simmer uncovered for 15 minutes.
  6. Mash about 1 cup of the beans against the side of the pot with a spoon to thicken the soup.
  7. Stir in the kale and simmer for 5 to 7 minutes, until the kale is tender.
  8. Stir in the heavy cream and lemon juice and heat gently for 2 to 3 minutes, until hot but not boiling.
  9. Taste and add more salt and black pepper as needed.

Notes

Mash the beans well against the pot to thicken the soup without adding flour. Refrigerate leftovers for 3 to 4 days; freezing is possible, though the cream may separate when reheated. Use vegetable broth for a vegetarian version.