Tuscan Cannellini Bean Soup with Kale

This version is adapted from a recipe I learned in Italy, but is both vegan and gluten-free. This Tuscan bean soup is a hearty, budget-friendly weeknight dinner that comes together in just 30 minutes!

What you Need

Prepare kale


Rinse the kale under running water thoroughly. Cut them into 1-inch wide pieces. Set aside.

Prepare beans


Drain and rinse the cannellini beans and set aside.

Prepare veggies


Finely chop up the shallots, carrots, and celery for a mirepoix.

Prepare aromatics


In a pot, heat olive oil. Saute shallots, carrots, celery, chard stalks and garlic.

Add broth


Add broth, salt, dried oregano, and red pepper flakes. Boil.

Add beans


Reduce the heat, add beans, and cook covered, for 8 to 10 minutes.

Add kale


Add kale leaves and let them wilt for 2-3 minutes. Finally, add the cannellini beans and season. Serve!

- Use homemade or store-bought stock, depending on your preference. - Simmer on low heat for best results, stirring occasionally to prevent sticking.

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