Name: Rustic Tuscan White Bean Soup Recipe
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4 servings
Cuisine: Italian
Ingredients: 2 tbsp olive oil; 1 medium yellow onion, diced; 2 medium carrots, diced; 2 celery stalks, diced; 4 cloves garlic, minced; 1 tbsp fresh rosemary, finely chopped; 2 cans (15 oz each) cannellini beans, drained and rinsed; 4 cups vegetable broth; 1 bay leaf; 2 cups chopped Lacinato kale, stems removed; 1 tsp salt; 1/2 tsp freshly ground black pepper; 1 tbsp lemon juice

Heat the olive oil in a large pot or Dutch oven over medium heat. Add the diced onion, carrots, and celery, cooking until the vegetables begin to soften and the onions turn translucent, about 6 to 8 minutes.

Stir in the minced garlic and chopped rosemary, cooking for about 1 minute until fragrant. Be careful not to let the garlic brown or burn, as this will make the soup bitter.

Add the drained cannellini beans, vegetable broth, and the bay leaf to the pot. Stir well to combine all ingredients, then bring the mixture to a boil over medium-high heat.

Once boiling, reduce the heat to low and let the soup simmer uncovered for 10 minutes to allow the flavors to meld. Use the back of a wooden spoon to mash a small portion of the beans against the side of the pot to naturally thicken the broth.

Stir in the chopped kale and simmer for another 3 to 5 minutes until the kale is wilted and tender. Remove the pot from the heat and discard the bay leaf.

Stir in the fresh lemon juice, salt, and black pepper, adjusting the seasoning to your taste. Ladle the soup into warm bowls and finish with a generous drizzle of high-quality extra virgin olive oil.