Tuscan kale, white bean and pasta soup
User Reviews
5
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Prep Time
30 mins
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Cook Time
1 hr
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Servings
4
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Calories
451 kcal
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Course
Main Course, Appetizer, Soup
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Cuisine
Mediterranean, Italian
Tuscan kale, white bean and pasta soup
Description
The recipe starts by preparing the beans, either soaking dried beans overnight and cooking until tender or using canned beans for convenience. Kale stems are removed, and the leaves are washed and chopped. Aromatics including onion, garlic, carrots, and celery are sautéed in olive oil until softened, forming the flavor base. Cherry tomatoes are added next, cooking until they break down slightly, followed by kale which wilts down.
The beans, herbs like rosemary and bay leaves, and seasoning with salt and black pepper are then incorporated, with vegetable stock added to form the soup. Small soup pasta such as orzo or ditalini is stirred in and cooked until tender, absorbing the flavors. The optional addition of Parmigiano Reggiano cheese adds a savory depth, though vegetarians may opt for a vegetarian parmesan or omit the cheese to keep it fully vegan.
Serving this soup warm highlights the earthy kale and creamy beans alongside the pasta’s tender bite. It works well as a light main course or first course in a meal. Additional vegetables like zucchini or peeled cubed potatoes can be added for variation. Leftovers store well and reheat easily.
Ingredients
- 400 g cannellini beans 160 g dried beans (5.5oz, cooked, 14 oz
- 250 g Tuscan kale 9 oz
- 1 Lt vegetable stock 4 cups
- 1 celery washed and chopped, stalk
- 2 carrot washed and chopped
- 1 onion peeled and chopped
- 200 g cherry tomatoes washed and halved or passata, 7 oz
- 1 garlic peeled and chopped, clove
- 1 prig rosemary chopped, fresh
- 2 bay leaf
- 150 g soup pasta tripolini, orzo, ditalini etc, 5 oz
- salt to taste
- black pepper to taste, freshly ground
- 3 tablespoon extra virgin olive oil
- 50 g Parmigiano Reggiano cheese optional or vegetarian parmesan or vegan cheese, 1.7 oz
Instructions
Prepare the ingredients
- If using dried beans, soak them in salted water overnight. Then rinse and cook covered in fresh salted water for about 1 hour or until ready.
- Eliminate the central stem of the kale leaves. This is best done by folding the leaves in half and cutting the stem off from the back. As you remove the stems, cut the kale leaves in half or in three pieces, then put them in a large bowl of water. Wash and then rinse the chopped kale leaves well.
- Peel and chop the onion, peel and chop the garlic, chop the rosemary and wash and chop the carrots and celery. Wash the cherry tomatoes if using and cut them in half.
Make the Tuscan kale, white bean and pasta soup
- Sauté the garlic, onion, carrots and celery in olive oil until they start to soften. Next, add the cherry tomatoes and continue cooking until the tomatoes soften, then add the kale. Once the kale has wilted add the cooked or canned beans then the bay leaves, rosemary, salt and pepper. Mix everything together well and then pour in enough stock or hot water to cover the beans and vegetables.
- Cook the soup for about 40-45 minutes on a medium to low heat. Finally add the pasta and more hot stock or water if necessary and cook until the pasta is al dente. Serve immediately with toasted bread, a dash of extra virgin olive oil and some grated parmigiano.
Notes
- Use vegetarian parmesan or omit cheese for a vegan version.
- Additional vegetables like zucchini or potatoes can be included.
- Potatoes should be peeled and cubed, added along with the stock.
- Leftover soup keeps well and reheats easily.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 451 kcal
% Daily Value*
| Calories | 451kcal | 23% |
| Carbohydrates | 60g | 20% |
| Protein | 20g | 40% |
| Fat | 16g | 25% |
| Saturated Fat | 4g | 20% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 9g | 45% |
| Cholesterol | 9mg | 3% |
| Sodium | 270mg | 11% |
| Potassium | 1020mg | 22% |
| Fiber | 10g | 40% |
| Sugar | 6g | 12% |
| Vitamin A | 11691IU | 234% |
| Vitamin C | 74mg | 82% |
| Calcium | 412mg | 41% |
| Iron | 5mg | 28% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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