Save It There's something deeply comforting about a steaming bowl of Tuscan White Bean Soup with Kale and Parmesan that speaks to the soul. This rustic Italian dish traces its roots to the rolling hills of Tuscany, where simple, hearty fare has nourished generations. The combination of creamy cannellini beans and nutritious kale creates a perfect balance of texture and flavor, while the Parmesan adds a savory depth that elevates this humble soup to something truly special.
Save It As the evenings grow cooler, this soup becomes a welcome ritual in many Italian households. The aromatic blend of herbs and vegetables fills the kitchen with an irresistible fragrance, promising warmth and satisfaction in every spoonful. Traditional Tuscan cooking celebrates simplicity and quality ingredients - principles that shine through in this nourishing bowl of comfort.
Ingredients
- Vegetables: 2 tablespoons olive oil, 1 medium yellow onion (diced), 2 medium carrots (diced), 2 celery stalks (diced), 3 garlic cloves (minced), 1 bunch kale with stems removed and leaves chopped (about 4 cups packed), 1 can (400g/14oz) diced tomatoes (drained)
- Beans: 2 cans (400g/14oz each) cannellini beans (drained and rinsed)
- Liquids: 1 liter (4 cups) low-sodium vegetable broth, 1 cup water
- Seasonings: 1 teaspoon dried thyme, 1 teaspoon dried rosemary, 1 bay leaf, 1/2 teaspoon crushed red pepper flakes (optional), salt and freshly ground black pepper to taste
- Garnish: 1/2 cup freshly grated Parmesan cheese, extra virgin olive oil for drizzling, chopped fresh parsley (optional)
Instructions
- Step 1: Sauté the base vegetables
- Heat olive oil in a large pot over medium heat. Add onion, carrots, and celery; sauté for 5–6 minutes until softened.
- Step 2: Add aromatics
- Stir in garlic and cook for 1 minute until fragrant.
- Step 3: Incorporate the kale
- Add the chopped kale; sauté for 2–3 minutes until slightly wilted.
- Step 4: Combine remaining ingredients
- Mix in the diced tomatoes, cannellini beans, vegetable broth, water, thyme, rosemary, bay leaf, and red pepper flakes (if using).
- Step 5: Simmer the soup
- Bring to a boil, then reduce heat and simmer uncovered for 25 minutes, stirring occasionally.
- Step 6: Finish the soup
- Remove bay leaf. For a creamier texture, use a potato masher to mash some of the beans directly in the pot.
- Step 7: Season
- Season with salt and pepper to taste.
- Step 8: Serve
- Ladle soup into bowls. Top with grated Parmesan, a drizzle of olive oil, and fresh parsley if desired.
Zusatztipps für die Zubereitung
Die Suppe entwickelt ihren vollen Geschmack, wenn sie einige Stunden oder sogar über Nacht ruhen kann. Beim Aufwärmen wird die Konsistenz etwas dicker, fügen Sie bei Bedarf einfach etwas mehr Brühe hinzu. Das Pürieren eines Teils der Bohnen ist der Schlüssel zur cremigen Textur, ohne dass Sahne verwendet werden muss.
Varianten und Anpassungen
Für eine herbstliche Variation können Sie einen Esslöffel Tomatenmark für mehr Tiefe und einen Hauch von frischem Thymian hinzufügen. Möchten Sie die Suppe proteinreicher gestalten, geben Sie gekochte Hühnerstücke oder geröstete Würfelchen aus Pancetta hinzu. Bei einer veganen Ernährung lassen Sie den Parmesan weg oder ersetzen ihn durch Hefeflocken für einen ähnlichen umami Geschmack.
Serviervorschläge
Servieren Sie die Suppe idealerweise in vorgewärmten tiefen Schalen, um sie länger heiß zu halten. Ein Stück knuspriges Ciabatta oder rustikales Vollkornbrot eignet sich perfekt zum Eintunken. Für ein vollständiges Abendessen kombinieren Sie die Suppe mit einem einfachen Salat aus Rucola, Parmesanspänen und einem Spritzer Zitronensaft.
Save It This Tuscan White Bean Soup with Kale and Parmesan exemplifies the Italian philosophy of cooking: simplicity, quality ingredients, and the generous spirit of sharing food with loved ones. Whether you're seeking comfort on a cold evening, a nutritious meal to sustain your body, or simply a taste of rustic Italian charm, this soup delivers on all counts. Buon appetito!
Common Questions About Recipes
- → Can I substitute kale with another green?
Yes, spinach works well as a milder alternative, adding a tender texture and fresh flavor to the dish.
- → How can I make the texture creamier?
Mash some of the beans directly in the pot after cooking to create a richer, creamier consistency.
- → What olive oil type is best for cooking?
Extra virgin olive oil is ideal for sautéing the vegetables and drizzling at the end to enhance flavor and aroma.
- → Are there any suggested wine pairings?
Crisp Pinot Grigio or a light Chianti complement the soup's herbal and savory notes beautifully.
- → Can this dish be made dairy-free?
Omit the Parmesan or substitute with a plant-based cheese alternative to keep it dairy-free without sacrificing flavor.
- → How long does it take to prepare and cook?
Preparation takes about 15 minutes, followed by 35 minutes of simmering for a total of 50 minutes.