All Access| Sign Up| Login

Servings: four.

This hearty vegetarian Tuscan soup is full of flavor. The crinkly, deep-green leaves of Lacinato kale (also called dinosaur or black kale) are ideal, but any variety of kale will work. Serve with a crusty baguette.

Ingredients

1 Tbs. extra-virgin olive oil
1 medium yellow onion, finely chopped (1-1/2 cups)
1 medium carrot, peeled and finely chopped (3/4 cup)
1 medium celery stalk, finely chopped (3/4 cup)
1-1/2 tsp. minced fresh rosemary
2 Tbs. tomato paste
2 large cloves garlic, minced (1 Tbs.)
1 quart homemade or lower-salt vegetable broth
Two 15-oz. cans cannellini beans, rinsed and drained
6 oz. Lacinato kale, center ribs removed, leaves chopped (about 4 firmly packed cups)
1 Parmigiano-Reggiano rind (1×3 inches; optional)
1-1/2 tsp. cider vinegar
Kosher salt and freshly ground black pepper

Calories (kcal) : 280
Fat Calories (kcal): 50
Fat (g): 6
Saturated Fat (g): 1
Polyunsaturated Fat (g): 1.5
Monounsaturated Fat (g): 2.5
Cholesterol (mg): 0
Sodium (mg): 700
Carbohydrates (g): 46
Fiber (g): 12
Protein (g): 12

Preparation

Heat the oil in a 4- to 5-quart pot over medium heat. Add the onion, carrot, celery, and rosemary and cook, stirring occasionally, until the vegetables begin to soften, about 6 minutes. Add the tomato paste and garlic and cook until fragrant, 45 seconds. Add the broth, beans, kale, and Parmigiano rind (if using). Bring to a boil, reduce the heat to medium low, and simmer gently until the vegetables are tender, about 15 minutes.

Stir the cider vinegar into the soup and season to taste with salt and pepper.

Love to cook? Sign up today to get daily recipes from Fine Cooking plus special offers

(14 ratings) Read Reviews

Save to Recipe Box

Add Recipe Note

Saved Add to List

Add to List

Add Recipe Note

Ingredient Spotlight

IN THIS RECIPE
Onions
IN THIS RECIPE
Carrots
IN THIS RECIPE
Celery
FEATURED
Quail Eggs

Reviews

Rate or Review

Reviews (14 reviews)

baileysmom | 04/15/2018
I made this last night and loved it. Of course, I did make some additions - I added chopped linguica which I sautéed with the carrots, onions and celery. I also added a little crushed red pepper. My only change in the future will be to add a little less beans. I think 1 1/2 cans would be just right.
donaldr | 12/30/2016
Excellent!

Rate this Recipe

Write a Review

What We're Cooking Now

Name: Cannellini Bean and Kale Soup
Yield: four. servings
Cuisine: Italian
Ingredients: 1 Tbs. extra-virgin olive oil; 1 medium yellow onion, finely chopped (1-1/2 cups); 1 medium carrot, peeled and finely chopped (3/4 cup); 1 medium celery stalk, finely chopped (3/4 cup); 1-1/2 tsp. minced fresh rosemary; 2 Tbs. tomato paste; 2 large cloves garlic, minced (1 Tbs.); 1 quart homemade or lower-salt vegetable broth; Two 15-oz. cans cannellini beans, rinsed and drained; 6 oz. Lacinato kale, center ribs removed, leaves chopped (about 4 firmly packed cups); 1 Parmigiano-Reggiano rind (1×3 inches; optional); 1-1/2 tsp. cider vinegar; Kosher salt and freshly ground black pepper

Collection
15 Cocktails To Make Summer a Little Cooler
Collection
What Art Director Jodie Delohery Is Cooking Right Now
By Jodie Delohery
How-To
How to Make Crostatas
By Domenica Marchetti

Collection
Grocery Shortages? DIY Staples To the Rescue!
Collection
Work-From-Home Lunches
Collection
Strawberry and Rhubarb, a Match Made in Heaven
Recipe
Pinsa with Asparagus and Prosciutto
By John Regefalk, Katie Parla

Find the inspiration you crave for your love of cooking

Subscribe today
and save up to 44%

Already a subscriber? Log in.

Recipe

From the Shop

Browse the Shop

Connect

Follow Fine Cooking on your favorite social networks

June/July 2020

Follow

Love to cook? Sign up today to get daily recipes and more from Fine Cooking plus special offers

Site Links

Fine Cooking may receive a percentage of sales for items purchased through links on this site, including Amazon Associates and other affiliate advertising programs.

Double Check

Do you really want to delete the list, ?

Note

This won't delete the recipes and articles you've saved, just the list.

This feature has been temporarily disabled during the beta site preview.

Add/Edit a private note for this recipe

This note is only visible to you.

Double Check

Are you sure you want to delete your notes for this recipe?

You must be a magazine subscriber to access this feature.

Subscribe today and save up to 44%

Or learn more

Already a subscriber?

We hope you’ve enjoyed your free articles. To keep reading, subscribe today.

Get the print magazine, 25 years of back issues online, over 7,000 recipes, and more.

Cannellini Bean and Kale Soup

Ingredients

Nutritional Information

Preparation

Recipe Notes

Add to List

Ingredient Spotlight

Reviews

Rate or Review

Reviews (14 reviews)

Rate this Recipe