Quick Tuscan White Bean Soup (30-Minute Dinner)
Make Quick Tuscan White Bean Soup with canned cannellini beans, rosemary, kale, and lemon. It is cozy, hearty, naturally creamy, and ready in about 30…
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at myhomemaderecipe.com.
Cooking tools:
- Immersion blender
- Chef's knife
- Cutting board
- Pot
- Stove
- Wooden spoon
- Spoon
- Can opener
- Colander
- Saucepan
- Measuring cup
- Kitchen timer
- Serving bowl
- Airtight container
- Refrigerator
Ingredients
- 2 tablespoons extra-virgin olive oil, plus more for serving
- 1 medium yellow onion, diced
- 2 medium carrots, diced
- 2 celery ribs, diced
- 4 garlic cloves, minced
- 1 tablespoon tomato paste
- 1 tablespoon finely chopped fresh rosemary
- 1/4 teaspoon red pepper flakes, optional
- 4 cups (950 ml) low-sodium vegetable broth
- 2 cans (15 oz each) cannellini beans, one drained and rinsed, one with liquid
- 1 bay leaf
- 1 teaspoon kosher salt, plus more to taste
- 1/2 teaspoon black pepper
- 3 cups chopped kale, tough stems removed
- 1 tablespoon fresh lemon juice, plus more to taste
- Extra-virgin olive oil
- Freshly cracked black pepper
- Lemon wedges
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