A rustic Italian soup simmered with cannellini beans, vegetables, tomatoes, and kale. It’s hearty, comforting, and full of flavor.
PREP TIME: 15 Minutes
COOK TIME: 30 Minutes
SERVINGS: 5-7
INGREDIENTS
2 Tbsp. olive oil
1 large yellow onion, diced
2 medium carrots, sliced
2 celery stalks, diced
2 garlic cloves, minced
1½ tsp. Italian seasoning
½ tsp. crushed red pepper flakes (optional)
2 Tbsp. tomato paste
1 can (14.5 oz.) diced tomatoes, Italian style
2 cans (15 oz. each) cannellini beans, drained and rinsed
6 cups chicken or vegetable broth
2–3 cups chopped kale
1–2 Tbsp. lemon juice
salt and pepper
METHOD
Heat olive oil in a large pot over medium heat. Add onion, carrots, and celery, cook until tender, 8–10 minutes. Stir in garlic, Italian seasoning, crushed red pepper, salt, and pepper. Cook 1 minute. Add tomato paste and cook, 1–2 minutes. Stir in diced tomatoes, beans, and broth. Bring to a simmer and cook 15–20 minutes.
For a heartier, Ribollita-style texture, mash 1 cup of the beans and stir them back in. Add kale and cook until tender, about 5 minutes. Stir in lemon juice, adjust seasonings as desired.
