Tuscan Tomato Bean Soup with Kale.

There’s something extraordinarily comforting about a warm bowl of soup, especially when it boasts a rich blend of flavors and wholesome ingredients. Tuscan Tomato Bean Soup with Kale is not just a dish; it’s a cozy embrace in a bowl. With its hearty beans, vibrant tomatoes, and nutrient-packed kale, this recipe is as nourishing as it is delicious. Perfect for a chilly evening or a delightful lunch, this soup is sure to become a staple in your kitchen.

Why You’ll Keep Making It

This Tuscan Tomato Bean Soup with Kale is a delightful combination of textures and flavors that will have you coming back for seconds (and thirds!). Here are a few reasons why this soup will earn a permanent spot on your menu:

• Nutrient-Dense: Packed with beans, kale, and tomatoes, it’s a powerhouse of vitamins and minerals.
• Flavorful Base: The blend of sautéed onion, garlic, and spices creates a robust flavor profile that elevates the soup.
• Simple Ingredients: You probably have most of the ingredients in your pantry already, making it easy to whip up any day of the week.
• Freezable: This soup freezes wonderfully, so you can make a big batch and enjoy it later.
• Customizable: Feel free to add your favorite veggies or proteins to make it your own!

What Goes Into Tuscan Tomato Bean Soup with Kale.

To create this delicious Tuscan Tomato Bean Soup with Kale, you’ll need the following ingredients:

• 1 pound dry white beans (navy, cannellini, etc.), soaked overnight
• 1 tablespoon unsalted butter
• 1 tablespoon olive oil
• 1 sweet onion, diced
• 4 garlic cloves, minced
• 1 teaspoon salt
• 1 teaspoon freshly cracked pepper
• 1 teaspoon crushed red pepper flakes
• 1 cup chopped or sliced carrots
• 2 tablespoons tomato paste
• 2 (14-ounce) cans fire-roasted diced tomatoes
• 4 cups vegetable stock
• 2 cups crusty Italian bread chunks
• 1 cup freshly grated parmesan cheese, plus more for topping
• 1 parmesan cheese rind
• 1 head Tuscan kale, torn from stems and coarsely chopped

Gear Checklist

Before you dive into making this delightful soup, gather the following kitchen gear:

• Large pot: You’ll need this for cooking the soup.
• Cutting board and knife: For chopping veggies.
• Wooden spoon: Perfect for stirring the soup.
• Measuring cups and spoons: For accurate ingredient measurements.
• Can opener: To open those canned tomatoes.
• Blender (optional): If you prefer a smoother consistency.

Make Tuscan Tomato Bean Soup with Kale.: A Simple Method

Ready to create this amazing Tuscan Tomato Bean Soup with Kale? Follow these step-by-step instructions:

Step 1: Prepare the Beans

In a large bowl, soak the dry white beans overnight in plenty of water. This will help soften them and reduce cooking time.

Step 2: Sauté the Aromatics

In a large pot, melt the unsalted butter and olive oil over medium heat. Add the diced sweet onion and sauté until translucent, about 5-7 minutes. Stir in the minced garlic, salt, pepper, and crushed red pepper flakes, cooking for an additional minute until fragrant.

Step 3: Add Vegetables and Tomato Paste

Stir in the chopped carrots and tomato paste, letting everything cook together for about 2-3 minutes. This will deepen the flavors.

Step 4: Incorporate the Tomatoes and Stock

Add the fire-roasted diced tomatoes (with their juices) and vegetable stock to the pot. Bring the mixture to a gentle simmer.

Step 5: Add the Beans

Drain and rinse the soaked beans, then add them to the pot. Stir well and let the soup simmer for about 45 minutes, or until the beans are tender.

Step 6: Final Touches

Once the beans are cooked, stir in the parmesan cheese, cheese rind, and chopped Tuscan kale. Allow the kale to wilt and the cheese to melt, about 5-10 minutes.

Step 7: Serve and Enjoy

Ladle the soup into bowls, topping each serving with crusty Italian bread chunks and a sprinkle of freshly grated parmesan cheese.

Health-Conscious Tweaks

If you’re looking to make this soup even healthier or cater it to your dietary preferences, here are some ideas:

• Low-Sodium Options: Use low-sodium vegetable stock and canned tomatoes to control sodium levels.
• Add More Veggies: Feel free to throw in any additional vegetables you have on hand, such as zucchini or bell peppers.
• Whole Grain Bread: Opt for whole-grain bread chunks for added fiber and nutrients.
• Vegan Version: Substitute the butter with olive oil and omit the parmesan cheese, or use a vegan cheese alternative.

Little Things that Matter

When making Tuscan Tomato Bean Soup with Kale, a few small details can elevate your dish:

• Using fire-roasted tomatoes adds a smoky flavor that enhances the overall taste.
• Make sure to season your soup at the end; sometimes, it just needs a pinch more salt or pepper to really shine.
• If you prefer a creamier texture, you can blend a portion of the soup and then mix it back in.
• For an extra pop of flavor, a drizzle of good-quality olive oil over the top before serving can make a big difference.

Keep It Fresh: Storage Guide

Leftovers of Tuscan Tomato Bean Soup with Kale are just as delicious the next day! Here are some tips for storing:

• Refrigerator: Store in an airtight container for up to 5 days.
• Freezer: This soup freezes beautifully. Store in freezer-safe containers for up to 3 months. Just remember to leave some space at the top of the container for expansion.
• Reheating: When reheating from frozen, let it thaw in the refrigerator overnight, then warm on the stove over medium heat.

FAQ

Can I use canned beans instead of dry beans?

Yes! If you’re short on time, you can use two cans of beans, rinsed and drained. Add them in during the last 15 minutes of cooking.

Is it necessary to soak the beans overnight?

Soaking beans helps to reduce cooking time and makes them easier to digest. However, if you’re in a hurry, you can cook them without soaking, just keep in mind that it will take longer.

Can I make this soup in a slow cooker?

Absolutely! You can sauté the onions and garlic first, then add all the ingredients to a slow cooker and cook on low for 6-8 hours or high for 3-4 hours.

What can I serve with this soup?

This soup pairs wonderfully with a side salad, crusty bread, or a light antipasto platter for a complete meal.

You Might Also Like

• Creamy Tomato Basil Soup
• Hearty Vegetable Lentil Soup
• Spicy Chickpea Soup
• Classic Minestrone Soup

Serve & Enjoy

Now that you’ve mastered this Tuscan Tomato Bean Soup with Kale, it’s time to gather around the table and enjoy. Serve it hot, with a sprinkle of parmesan cheese and some fresh bread for dipping. This soup is not just a meal; it’s a celebration of simple ingredients coming together to create something truly comforting and delicious. So, grab your bowl and savor each warm, hearty spoonful!