Soup / Italian
Tuscan Kale Cannellini Soup
Cannellini beans, kale and tomatoes simmer in an oregano-scented vegetable broth. Mash a few beans to make this rustic Italian-inspired soup thicker.
By Vegetarian Recipes Kitchen · Updated
- Prep
- 15 minutes
- Cook
- 30 minutes
- Total
- 45 minutes
- Serves
- 4
Gather your ingredients
Everything you need.
Let's cook
Step by delicious step.
Tap a step number to mark it complete as you cook.
Heat olive oil in a large saucepan. Soften onion and carrot for 8 minutes over medium heat.
Add garlic and oregano for 1 minute, then add tomatoes, beans, stock and salt.
Simmer for 15 minutes, then mash a few beans against the side of the pot to thicken the broth.
Add kale and simmer for 5–6 minutes until tender.
0 of 4 steps complete
A little kitchen know-how
- Remove tough kale stems before adding the leaves to the broth.
Make it yours & keep it well
Use Swiss chard instead of kale, adding chopped stems with the carrots.
Storage: Refrigerate for 3 days or freeze for 3 months.
A little more kitchen know-how
Cooking guides for this recipe
- How to Build a Balanced Vegetarian Diet
Consider the role of pulses, vegetables and starchy accompaniments in the wider eating pattern.
Estimated nutrition per serving
330 kcal
Approximate figures; brands, portions and substitutions change the result.
Good things to know
How should I store leftovers?
Refrigerate for 3 days or freeze for 3 months.
Can I adapt this plant-based recipe?
Use Swiss chard instead of kale, adding chopped stems with the carrots.
Keep the good food coming.
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