Home VM Healthy RecipesVM Recipes By MealMains Rustic Tuscan Soup with White Beans and Kale

Rustic Tuscan Soup with White Beans and Kale

by Alison Casha

Serves: 2
Nutrition facts: 200 calories 20 grams fat
Rating: 5.0/5
( 2 voted )


  • sunflower oil
  • soffritto: 2 medium yellow onions, 2 medium carrots and 1 celery stick all finely diced
  • 4 garlic cloves, minced
  • 1/2 tsp chilli flakes (to your liking, avoid if making soup for children)
  • 500ml hot water or vegetable broth
  • 1 can white beans (cannellini), approx 250g
  • 200g fresh or frozen kale (chopped into small pieces)
  • 1 bay leaf
  • fresh or dried thyme
  • toasted bread slices
  • lemon wedges
  • 1 fresh rosemary sprig
  • Salt and pepper
  • vegan grated cheese-alternative (I use Parveggio)
  • extra-virgin olive oil for serving


  • sauté the soffritto ingredients in sunflower oil and add the garlic cloves
  • season with thyme, rosemary and bay leaf to infuse the flavours
  • add the beans and mix gently without breaking them
  • add in the water or vegetable broth and simmer for 10mins
  • season to taste with salt, pepper and chilli flakes (optional)
  • remove the bay leaf and rosemary sprig
  • transfer a few ladles of the soup into a blender and whizz for a thick and smooth consistency (you can also do this with a hand blender in a separate container)
  • transfer the thick soup back into the pot, add the chopped kale and mix well until wilted. Taste again and season further if necessary
  • Plate the soup in bowls, drizzle with extra virgin olive oil and serve with toasted Maltese or rustic bread.
  • The secret ingredient is serving the soup with a wedge of lemon - make sure to squeeze it over the soup before eating. It adds a wonderful layer of flavour.
  • ENJOY!

You may also like

Leave a Comment

This website uses cookies to improve your experience. We'll assume you're ok with this, but you can opt-out if you wish. Accept Read More