Rice Free Tuscan White Bean Soup with Kale & Turmeric
Total time55 min
Prep time15 min
Cook time40 min
4.8(4)
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Learn more →Ingredients
4 servings
- 3 tbsp extra-virgin olive oil
- 1 medium yellow onion, finely diced
- 3 medium carrots, peeled and diced
- 3 stalks celery, diced
- 4 cloves garlic, minced
- 1 tsp ground turmeric
- 1 tsp ground cumin
- ½ tsp smoked paprika
- ¼ tsp red pepper flakes
- 2 cans (15 oz each) cannellini beans, drained and rinsed
- 1 can (14.5 oz) diced tomatoes
- 4 cups low-sodium chicken broth
- 1 parmesan rind (about 2–3 inches) (optional)
- 4 cups lacinato kale, stems removed and leaves roughly chopped
- 1 tsp fresh rosemary, finely chopped
- 1 tsp fresh thyme leaves
- salt and black pepper, to taste
For serving
- 1–2 tbsp fresh lemon juice
- extra-virgin olive oil, for drizzling (optional)
- fresh flat-leaf parsley, roughly chopped (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 the vegetables are softened and the onion is translucent, about 8–10 minutes.
- 2
Add the garlic, turmeric, cumin, smoked paprika, and red pepper flakes and cook, stirring constantly, until fragrant, about 1 minute. Watch closely so the garlic does not brown.
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