35-Minute Tuscan Cannellini Bean Soup with Kale

This 35-minute Tuscan Cannellini Bean Soup with Kale is a flavorful Italian-inspired soup bursting with fresh vegetables like onions, celery, carrots, and tomatoes, simmered in a savory broth with tender white beans and hearty kale. For an extra touch of richness, a Parmesan rind adds umami flavor. Top with crunchy croutons and a sprinkle of red pepper flakes, this recipe is vegetarian, easily vegan and gluten free.

There’s nothing more comforting than homemade soups and stews. Economical and pantry ready, this kale and bean soup is simple to pull together for a weeknight meal. It’s one I turn to again and again when I just can’t think about dinner yet still want something soul soothing and hearty.

• 1 tablespoon Olive Oil
• 3/4 cup (90 grams) Yellow Onion small dice
• 1 tablespoon Minced Garlic about 2-3 fat cloves
• 1 cup (120 grams) Carrots cut in half, sliced thin, about two carrots
• 3/4 cups (90 grams) Celery sliced thin, about two ribs
• 4-5 cups (420 grams) Low Sodium Vegetable Broth
• 2, 15 ounce each (425 grams ea) Canned Cannellini Beans rinsed and drained
• 14.5 ounce (411 grams) Can of Diced Tomatoes with juices
• 3 cups (90 grams) Red Russian or Curly Kale stems removed, chopped into bite size pieces, packed, about 4 stalks
• 1 1/4 teaspoon Dried Italian Seasonings
• 1/4 cup (13 grams) Fresh Parsley chopped + more for garnish
• 1/8 teaspoon Red Pepper Flakes
• 1/4 teaspoon Ground Black Pepper
• 1/8 teaspoon Fine Sea Salt
• 1 2-3 inch Parmesan Rind
• 1/4 Fresh Lemon (optional)

• 2 -3 cups (140 grams) Croutons
• Parmesan Cheese, Freshly Ground Black Pepper, Red Pepper Flakes