Tuscan White Bean Soup
Cannellini beans and kale simmered in vegetable stock with onion, carrot, celery and rosemary. A squeeze of lemon at the end brightens the broth.
Two 400 g cans of cannellini beans give about 480 g once rinsed and drained, which is the weight this soup is built on. For a thicker broth, mash a few beans against the side of the pot before the kale goes in. Taste before adding the full teaspoon of salt, since stocks vary. Toasted bread and a pour of olive oil at the table finish each bowl.
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Ingredients
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Method
7 stepsRead it through once before you start the pan.
Storage
- Fridge
- Up to 3 days
- Freezer
- Up to 3 months
Cool, then refrigerate in a sealed container or freeze in single portions. Thaw in the fridge. Reheat in a pot over medium heat until steaming, adding a splash of water if the beans have thickened the broth.
The numbers, if you want them.
Estimated from USDA FoodData Central, for the recipe as written.
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