Tuscan Kale and White Bean Soup

Soup season is full on here and you’re looking at two (three!) happy soup eaters over at our house – nothing beats a warming bowl of soup + a few thick slices of bread on the side when coming in from the cold(ish) weather. This one right here is a simple yet sophisticated-feeling rustic Italian type of soup, loaded with potatoes, white beans and dino kale. A beautiful broth to simmer everything in, and you’ve got a delicious meal right there. In many ways, it’s similar to the classic Ribollita. We probably don’t even have to mention it’s entirely plant based, and perhaps you shouldn’t either – because we all know of those around the dinner table that get turned off by the mere mentioning of the word. If bringing leftovers with you for lunch, opt for a jar with a screw top lid over a classic tupperware type container, as it’ll be far more leakproof.

And if you ask us, this is just as great of a weeknight meal as it is a weekend or dinner party dish – and same goes for this Broccoli and Potato Soup with Thyme Croutons and this silky smooth Quick Butternut Squash Soup with Carrots, Apple and Crispy Chickpeas. Happy soup making (and eating)!

För recept på svenska, klicka här: Toscansk soppa med svartkål och bönor

Serves 4-6
Total Time: 45 min

Ingredients

1 yellow onion (150 g), chopped
2 carrots (200 g), chopped
2 celery stalks (200 g), chopped
2 cloves garlic, minced
2 tbsp tomato paste
690 g cooked white beans (900 ml)
4 potatoes (400 g), peeled and cubed
1 tsp chopped fresh rosemary
1 tsp chopped fresh thyme
2 tbsp bullion powder (optional)
1 bunch of dino kale (300 g), de-stemmed and roughly chopped
2 tbsp lemon juice
Olive oil
Salt
Black pepper

Instructions

  1. In a large pot, heat 3 tbsp of olive oil over medium heat. When hot, add in the onion, carrots, celery, garlic and 1/2 tsp salt and sauté for 5-10 minutes until the vegetables are softened but not browned, stirring occasionally.
  2. Make a “bean cream” by blending 1/3 (230 g or 300 ml) of the white beans with 200 ml of water. Set aside.
  3. When the vegetables are ready, add tomato paste to the pot and fry for 1 minute, stirring constantly.
  4. Add in the bean cream, potatoes, herbs, bullion powder if using, and 1 1/2 liters of water. Stir everything together and bring to a boil. Turn down the heat to low and simmer for 10 minutes.
  5. Stir in the dino kale and the rest of the white beans and continue to simmer for another 10 minutes or until the potatoes are cooked through.
  6. Finish the soup with 2 tbsp of olive oil, lemon juice, additional salt to taste (we typically use another 1/2 tsp), and a good grind of black pepper.

  Share this post!

If you’ve enjoyed this recipe (and perhaps other ones as well), maybe you would like to support us on Patreon? For as little as $3 per month, you would play a huge part in helping us create more of the content you like, as well as keep our blog ad-free. And if Patreon isn’t your thing at all, please remember this: each time you like, comment, cook one of our recipes, recommend us to a friend or in any other way spread the word about us, you do us an immense favor. Thank you so much for being part of our mission.

– Sophia & Michael

Latest Recipes

Leave a Comment

Shopping Cart
Scroll to Top