Go Back
–+ servings
0 from 0 votes
Mug of White Bean Soup with Kale Chips on Top and in the Background
Print
Tuscan White Bean Soup with Kale Chips
Prep Time
10 mins
Cook Time
30 mins
Total Time
40 mins
 
This savory Tuscan white bean soup is hearty, flavorful and totally meal-worthy! Serve topped with crunchy kale chips for extra flavor and texture.
Course: Soup
Servings: 6
Author: Alissa
Ingredients
For the Tuscan Bean Soup
  • 2 tbsp. olive oil
  • 1 medium onion diced
  • 4 garlic cloves minced
  • 2 carrots diced
  • 1 celery stalk diced
  • 4 cups vegetable broth
  • 3-14 oz. cans cannellini beans drained and rinsed
  • 1-14 oz. can diced tomatoes
  • 1 tbsp. red wine vinegar
  • 2 tbsp. finely chopped fresh rosemary
  • 1 tbsp. dried oregano
  • ½ tsp. dried thyme
  • ½ tsp. salt
  • ¼ tsp. black pepper
For the Kale Chips
  • ½ lb. lacinato kale could sub curly kale, stems removed and torn into bite-sized pieces
  • 1 tbsp. olive oil
  • ¼ tsp. salt
  • ¼ tsp. pepper
Instructions
Make the Tuscan Bean Soup
  1. Heat olive oil in large saucepan or stock pot over medium-high heat. Add onion and sauté until softened, about 5 minutes. Add garlic, carrot and celery. Continue to sauté for 3 minutes more.
  2. Add broth, beans, tomatoes, vinegar, spices, salt and pepper. Simmer, uncovered, for 20 minutes. Veggies should be tender at this point.
  3. Working in as many batches as needed, transfer half of soup to food processor or blender and blend until smooth. Return to pot and mix with remaining soup.
  4. Ladle into bowls and top with kale chips.
Make the Kale Chips
  1. Preheat oven to 300°. Line 1 or 2 baking sheets with parchment.
  2. In medium bowl, toss kale with olive oil, salt and pepper, until evenly coated. Arrange in an even layer on parchment lined baking sheet(s).
  3. Bake until crispy, about 20 minutes, gently flipping about half way through cooking.