A warm, rustic bowl of Tuscan-inspired comfort, this soup brings together creamy cannellini beans, tender kale, and a classic base of onion, garlic, carrots, and celery. As it simmers, the broth picks up the savory flavor of herbs, a touch of tomato paste, and gentle heat (if you choose the red pepper flakes). Blending a portion of the soup is the simple trick that makes it feel velvety and hearty without adding anything extra.
Ingredients
- 3 cans (15 ounces each) cannellini beans, drained and rinsed
- 1 yellow onion, finely chopped
- 4 garlic cloves, minced
- 2 tablespoons olive oil
- 2 large carrots, peeled and chopped
- 1 stalk celery, diced
- 2 cups chopped kale (stems removed, finely chopped)
- 2 ½ to 4 cups vegetable or chicken broth (adjust to desired consistency)
- 1 tablespoon tomato paste
- 1 teaspoon salt (or to taste)
- ¼ teaspoon black pepper (or to taste)
- ¼ teaspoon red pepper flakes (optional for spice)
- ¼ teaspoon Italian seasoning
- 2 bay leaves
- 1 teaspoon dried thyme
- ½ teaspoon dried oregano
Instructions
- Sauté the aromatics (build the flavor base).
Set a large pot or Dutch oven over medium heat and add the olive oil. Once the oil is warm and fluid, add the finely chopped onion. Cook for about 5 minutes, stirring occasionally, until the onion softens and begins to brown slightly at the edges. That light browning is important: it deepens the soup’s flavor and gives the finished bowl a more “slow-cooked” taste. - Add garlic, carrots, and celery (slowly soften and caramelize).
Stir in the minced garlic, diced celery, and chopped carrots. Continue cooking for about 10 minutes, stirring regularly so the vegetables don’t stick. You’re looking for the carrots and celery to soften and for some golden color to develop. If you see browned bits forming on the bottom of the pot, that’s great—those bits hold a lot of flavor and will be lifted into the broth in the next step. - Deglaze the pot (replace the wine step with broth).
Instead of using wine, pour in a small splash of your broth and stir well, scraping the bottom of the pot to loosen any browned bits. Keep stirring for a few minutes until everything looks glossy and the flavorful bits are incorporated. This keeps the same purpose of deglazing—capturing all that savory goodness—using an ingredient already in the recipe. - Add beans, seasonings, and tomato paste (coat everything evenly).
Add the drained and rinsed cannellini beans to the pot. Then stir in the tomato paste, salt, black pepper, red pepper flakes (if using), Italian seasoning, bay leaves, dried thyme, and dried oregano. Mix thoroughly so the tomato paste dissolves into the vegetables and the herbs and spices are distributed throughout the pot. This step helps the beans absorb the seasonings early, which makes the soup taste more balanced.
- Add broth and simmer (let the flavors meld).
Pour in 2 ½ cups of broth to start and stir well. Bring the soup to a boil, then reduce the heat to low. Cover the pot and let it simmer for about 15 minutes. During this time, the aromatics soften further, the herbs perfume the broth, and the beans become even creamier. - Blend a portion for creaminess (signature texture step).
After simmering, remove and discard the bay leaves. Carefully transfer about 2 ½ to 3 cups of the soup to a blender and blend until smooth. Return the blended portion to the pot and stir to combine. This creates a creamy, velvety base while still leaving plenty of whole beans and vegetables for texture. If the soup feels thicker than you like, add more broth—anywhere up to 4 cups total—until it reaches your preferred consistency. - Add the kale (finish gently).
Stir in the finely chopped kale and let the soup simmer for a few more minutes until the kale wilts and turns tender. Because kale cooks quickly when chopped small, it doesn’t need long—just enough time to soften while keeping its color and structure. - Taste and adjust, then serve.
Taste the soup and adjust seasoning with more salt and pepper if needed. If you want extra brightness, you can add a squeeze of lemon juice. Serve the soup warm, paired with hearty bread for dipping.