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Tuscan White Bean & Kale Minestrone

A rustic Tuscan-style vegetable soup built on cannellini beans, kale, and tomatoes, simmered with olive oil and herbs.

Ingredients

  • 2 tbsp olive oil
  • 1 yellow onion diced
  • 2 carrots diced
  • 2 stalks celery diced
  • 3 cloves garlic minced
  • 15 oz crushed tomatoes 1 can
  • 2 cans (15 oz each) cannellini beans drained and rinsed
  • 6 cups low-sodium vegetable broth
  • 4 cups kale stemmed and chopped
  • 1 tsp dried oregano
  • 1 bay leaf
  • 1/2 tsp sea salt plus more to taste
  • 1/4 tsp black pepper
  • 2 tbsp fresh basil torn, for serving

Instructions

  1. Heat olive oil in a large pot over medium heat. Add onion, carrots, and celery, and cook 6-7 minutes until softened.
  2. Stir in garlic and cook 1 minute until fragrant.
  3. Add crushed tomatoes, beans, broth, oregano, and bay leaf. Bring to a simmer.
  4. Partially cover and simmer 25 minutes, stirring occasionally.
  5. Stir in kale and cook another 5-8 minutes until wilted and tender.
  6. Remove the bay leaf, season with salt and pepper, and ladle into bowls topped with fresh basil.