Ingredients
Vegetables
- 1 medium yellow onion
- 2 carrots
- 2 celery stalks
- 4 cloves garlic
- 4-6 leaves tuscan kale (Italian lacinato kale)
Canned Goods and Broth
- 2 cans (15.5 oz each) cannellini beans (or great northern beans)
- 1 can (15 oz) petite diced tomatoes
- 3 cups vegetable broth
Seasonings and Herbs
- 1 TBSP olive oil
- ½ tsp salt (plus extra to taste)
- ¼ tsp pepper (plus extra to taste)
- 2 TBSP tomato paste
- ½ tsp dried thyme
- ½ tsp Italian seasoning blend
- ¼ tsp red pepper flakes
- Fresh herbs for garnish (basil, rosemary, parsley, etc.)
Dairy and Toppings
- ½ cup heavy cream
- ½ cup freshly grated parmesan cheese (plus extra to taste)
- Croutons for topping
Instructions
- Prepare the vegetables: Peel and finely dice the onion. Peel and slice the carrots. Dice the celery and combine with carrots and onion. Peel, smash, and mince garlic and set aside. Wash and dry kale, remove the leaf portion from the center stalk and chop into shreds to be added later.
- Sauté and season: Heat 2 tablespoons of olive oil in a large pot over medium-high heat. Add the onions, carrots, and celery and sauté until tender, about 5 minutes. Add garlic and cook for an additional 30 seconds until fragrant, stirring constantly. Add 2 tablespoons tomato paste, ½ teaspoon salt, ¼ teaspoon pepper, ½ teaspoon dried thyme, ½ teaspoon Italian seasoning, and ¼ teaspoon red pepper flakes, cooking for one more minute while stirring.
- Simmer the soup: Add the vegetable broth to the pot, scraping up any browned bits from the bottom. Add the full can of diced tomatoes with liquid. Drain and rinse the beans and add them as well. Bring the soup to a rolling boil then reduce heat to a simmer. Cover and cook for 15 minutes, allowing the vegetables to become tender and flavors to meld.
- Blend for creaminess: For a creamy texture, use an immersion blender to puree about ¼ to ⅓ of the soup directly in the pot. Alternatively, remove a cup of soup (including a good scoop of beans), puree in a blender and return it to the pot. Skip this step if you prefer a chunkier texture.
- Finish the soup: Return the soup to a simmer and stir in ½ cup heavy cream. Let it thicken for a few minutes, then add the chopped kale, turn off the burner, and cover. Let the kale steam for 4-5 minutes until tender. Remove the lid and stir in ½ cup freshly grated Parmesan cheese until melted and combined.
- Season and serve: Taste and adjust seasoning with additional salt, pepper, or herbs as preferred. Divide the soup into bowls and garnish with fresh herbs and croutons before serving.
- Optional slow cooker method: Add all ingredients except kale, heavy cream, Parmesan, and toppings to the slow cooker. Cook on HIGH for 4-5 hours or LOW for 7-8 hours until vegetables are tender. Stir in kale, heavy cream, and Parmesan just before serving, then add toppings as desired.
Notes
- For a chunkier soup, skip the blending step.
- Use an immersion blender for ease of blending right in the pot.
- You can substitute cannellini beans with great northern beans as preferred.
- Adjust red pepper flakes to control spiciness.
- Fresh herbs such as basil, rosemary, or parsley add brightness as garnish.
- This soup can be made in advance and reheated; flavors meld beautifully over time.
- Slow cooker option is great for set-it-and-forget-it convenience.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Italian
- Diet: Vegetarian
