Grown and savored in Tuscany for centuries, cannellini beans are the shining star in this beautifully balanced soup. Filled with a welcoming combination of sautéed aromatics, sweet sun-dried tomatoes, savory broth, bitter kale and creamy cannellini beans, every bite will ignite your taste buds. We recommend doubling the recipe to freeze. 

TUSCAN WHITE BEAN AND KALE SOUP

Serves 4-6

INGREDIENTS

▢ 3 tbsp Extra Virgin Olive Oil 
▢ 3 tbsp butter
▢ 1 small yellow onion, finely chopped
▢ 1 carrot, finely minced
▢ 3 cloves garlic, minced
▢ 1 tbsp tomato paste
▢ 1/2 cup Sun-Dried Tomatoes, rinsed and julienned
▢ 1 tsp toasted cumin seeds, crushed
▢ 1/2 tsp Sicilian Chili Pepper Flakes
▢ 1 tsp Organic Oregano Flowers
▢ 1 cup dried cannellini beans, rehydrated and cooked, (or 1 can cannellini beans, drained and rinsed
▢ 1 bunch kale, cleaned and cut into thin ribbons
▢ 3 cups vegetable broth
▢ 1/4 cup freshly chopped parsley
▢ 2 tbsp lemon juice
▢ freshly grated Parmigiano-Reggiano to serve

DIRECTIONS

1. Place a large heavy bottomed pot onto the stovetop over medium heat. Add the butter, oil, onion and carrot and season with salt. Stir occasionally until the onions and carrots have softened, roughly 5 minutes. 
2. Add the garlic and sauté for another minute before adding the sun-dried tomatoes, tomato paste, cumin, chili pepper and oregano. Sauté for 1-2 minutes, until the tomato paste begins to thicken and darken slightly. 
3. Add the vegetable broth, beans and kale and lower the heat. Simmer for 20 minutes and season with salt and pepper to taste. 
4. Stir in lemon juice and fresh parsley. 
5. Serve with a sprinkling of freshly grated Parmigiano-Reggiano. 
6. Mangiamo.