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Tuscan White Bean Soup with Kale & Rosemary

Print Recipe
Prep Time 10 minutes
Cook Time 35 minutes
Course Soup
Cuisine Italian
Servings 4 servings

Ingredients
  

  • 2 Tbsp olive oil
  • 1 onion, diced
  • 2 carrots, diced
  • 3 garlic cloves, minced
  • 2 cans cannellini beans, drained and rinsed 15 oz each
  • 6 cups Golden Garden Vegetable Broth
  • 2 cups chopped kale
  • 2 sprigs fresh rosemary or 1 tsp dried
  • 1 bay leaf
  • 1 tsp sea salt
  • ½ tsp black pepper
  • Optional garnish: grated Parmesan cheese , drizzle of olive oil

Instructions
 

  • Heat olive oil in a soup pot over medium heat.
  • Add onion and carrots; sauté 5 minutes until softened.
  • Stir in garlic and rosemary; cook 1 minute until fragrant.
  • Add beans, broth, bay leaf, salt, and pepper. 5. Bring to a boil, reduce heat, and simmer 20 minutes.
  • Stir in kale and cook 5 more minutes until wilted. 7. Remove bay leaf, adjust seasoning, and serve with Parmesan if desired.