Rooted in traditional Italian peasant cooking, this Tuscan white bean soup delivers rustic comfort. Creamy cannellini beans, tender kale, and fragrant rosemary swim in a savory broth enriched with Parmesan rind. It’s a nourishing, make-ahead soup ideal for cold evenings or light lunches.

Ingredients

• 2 tablespoons olive oil

• 1 onion, finely diced

• 2 carrots, diced

• 2 celery stalks, diced

• 4 garlic cloves, minced

• 4 cups low-sodium chicken or vegetable broth

• 1 (15-oz) can cannellini beans, drained and rinsed

• 1 sprig fresh rosemary

• 2 cups chopped kale, stems removed

• ¼ cup grated Parmesan (plus rind, optional)

• Salt and freshly ground black pepper

Instructions

1. Sauté the Base

   • Heat oil in a large soup pot over medium heat. Add onion, carrots, and celery; cook 5–6 minutes until softened.

   • Stir in garlic; cook 30 seconds until fragrant.

2. Build the Soup

   • Add beans, broth, and rosemary sprig. If using, tuck in Parmesan rind.

   • Bring to a gentle simmer; cook 15 minutes to meld flavors.

3. Add Kale & Finish

   • Stir in kale and cook 5 more minutes until wilted. Remove and discard rosemary and rind.

   • Stir in ¼ cup Parmesan; season with salt and pepper to taste.

4. Serve

   • Ladle into bowls and top with extra Parmesan and a drizzle of olive oil.

Pro Tips

• Texture Variation: Purée half the soup in a blender for a creamier consistency.

• Make-Ahead: Soup flavor improves stored up to 3 days; reheat gently.

• Protein Boost: Add cooked chicken or Italian sausage slices for a heartier meal.

Why You’ll Love It

• Nutrient-Dense: Beans and kale provide fiber, protein, and vitamins.

• Flavor Depth: Parmesan rind infuses umami; rosemary adds warmth.

• Versatile: Swap kale for Swiss chard or spinach as available.

Conclusion

This Tuscan white bean soup with kale and rosemary exemplifies soulful