Red Meat Allergy Friendly Tuscan White Bean and Kale Soup
Total time50 min
Prep time15 min
Cook time35 min
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Learn more āIngredients
4 servings
- 3 tbsp extra virgin olive oil
See allPrivate Selection Italian Extra Virgin Olive Oil
Bertolli Extra Virgin D'Italiia Olive Oil 16.9oz
Extra Virgin Olive Oil
FIELD DAY OLIVE OIL EXTRA VIRGIN
Olitalia Extra Virgin Olive Oil
- 1 medium yellow onion, finely diced
- 4 cloves garlic, minced
- 3 medium carrots, peeled and diced
- 2 stalks celery, diced
- Ā½ tsp red pepper flakes
- 1 tbsp fresh rosemary, finely chopped
- 1 tsp fresh thyme leaves
- 1 can (14 oz) diced tomatoes
- 2 cans (15 oz each) cannellini beans, drained and rinsed
- 4 cups low-sodium chicken broth
- 1 parmesan rind (about 2 inches) (optional)
Can be omittedparmesan rind
- 1 bunch lacinato kale (about 8 oz), stems removed, leaves roughly chopped
- 1 tbsp lemon juice
- salt and pepper, to taste
For serving
- extra virgin olive oil, for drizzling (optional)
- freshly grated parmesan cheese, for serving (optional)
Instructions
- 1
Heat 3 tbsp olive oil in a large pot or Dutch oven over medium heat until shimmering. Add the onion, carrots, and celery and cook, stirring occasionally, until softened and the onion is translucent, about 7ā8 minutes.
- 2
Add the garlic, red pepper flakes, rosemary, and thyme and cook, stirring constantly, until fragrant, about 1 minute. Watch the garlic closely so it does not brown.
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