5 from 92 votes
Tuscan kale, white bean and pasta soup
This Tuscan kale, white bean, and pasta soup blends tender cannellini beans, hearty Tuscan kale, and small pasta shapes in a vegetable broth enhanced with aromatic celery, carrots, onion, garlic, rosemary, and bay leaves. Parmesan cheese can be added for richness. The soup offers a comforting, nourishing meal with varied textures and herbal notes typical of Italian country cooking.
Prep Time
30 mins
Cook Time
1 hr
Servings:
4
Calories:
451 kcal
Course:
Main Course, Appetizer, Soup
Cuisine:
Mediterranean, Italian
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.
Cup of Yum
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
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%)
Nutrition Facts
Serving: 4 Serving
Amount Per Serving
Calories 451
% 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.