Tuscan White Bean and Kale Soup Recipe – Hearty, Healthy, and Delicious

Ingredients
2 tablespoons olive oil
1 medium onion, diced
3 cloves garlic, minced
2 carrots, peeled and diced
2 celery stalks, diced
4 cups vegetable or chicken broth
2 (15-ounce) cans cannellini beans, drained and rinsed
1 bunch kale, stems removed and leaves chopped
1 (14.5-ounce) can diced tomatoes
1 teaspoon dried rosemary
1/2 teaspoon dried thyme
Salt and pepper to taste
1/4 teaspoon red pepper flakes (optional, for heat)
Grated Parmesan cheese for serving (optional)
Fresh parsley or basil for garnish (optional)
Directions
Sauté the vegetables: In a large pot, heat the olive oil over medium heat. Add the diced onion, carrots, and celery. Cook for 5-7 minutes until the vegetables are softened. Add the minced garlic and cook for another 1-2 minutes until fragrant.
Add the broth and beans: Stir in the broth, diced tomatoes, cannellini beans, rosemary, thyme, and red pepper flakes if using. Bring the mixture to a boil, then reduce the heat and let it simmer for 10 minutes to allow the flavors to meld.
Add the kale: Stir in the chopped kale and cook for an additional 5-7 minutes until the kale is wilted and tender. Taste and season with salt and pepper as needed.
Serve: Ladle the soup into bowls and top with grated Parmesan cheese and fresh parsley or basil, if desired. Serve hot with crusty bread.