Tuscan Bean Soup With Parmesan and Kale

bowl of bean soup with tomatoes, carrots, tuscan kale, bread for dipping and basil for topping

Tuscan Bean Soup With Parmesan and Kale

This Creamy Tuscan Bean Soup with Parmesan and Kale is a delicious one pot wonder that can be made stovetop or in the slow cooker!

Course Soup

Cuisine American, Italian, Vegetarian

Keyword Tuscan Bean Soup

Prep Time 15

Cook Time 30

Total Time 45

Servings bowls

Calories 409kcal

Author Jenn Laughlin - Peas and Crayons

Ingredients

THE VEGGIES

1 medium yellow onion
2 carrots
2 celery stalks
4 cloves garlic
4-6 leaves tuscan kale aka Italian lacinato kale
2 cans (15.5 oz each) cannellini beans or great northern beans
1 can (15 oz) petite diced tomatoes

OTHER SOUP INGREDIENTS

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
3 cups vegetable broth
½ cup heavy cream
½ cup freshly grated parmesan cheese** plus extra to taste

TASTY TOPPINGS + EXTRAS (OPTIONAL)

fresh herbs: basil, rosemary, parsley, etc...
croutons for topping

Instructions

FIRST PREP THE VEGGIES

Peel and finely dice the onion. Peel and slice the carrots. Dice celery and combine with carrots and onion.
Peel, smash, and mince garlic and set aside.
Wash and dry kale, remove leaf portion from the the center stalk and chop into shreds. Set aside to be added to the soup towards the end.

SAUTE AND SEASON

Heat 2 TBSP oil in a large pot over medium-high heat. Add onions, carrots, and celery and saute until tender, approx 5 minutes.
Add garlic and cook for an additional 30 seconds until fragrant, stirring constantly.
Next add 2 TBSP tomato paste, ½ tsp salt, ¼ tsp pepper, ½ thyme, ½ italian seasoning, and ¼ red pepper flakes cook for an additional minute, stirring constantly.

SIMMER AND SERVE

Add the broth and scrape up any stuck on bits from the bottom of the pot. Add the entire can of tomatoes, liquid and and all. Drain and rinse the beans and add to the pot.
Bring the soup back to a rolling boil then reduce to simmer. Cover. and cook for 15 minutes so that the veggies are nice and tender and the flavors have developed.
For a creamy soup, use an immersion blender to puree ¼-⅓ of the soup. Alternatively you can remove a cup or so of the soup (aiming for a big scoop of beans) and transfer it to your blender to puree before adding back to the pot. For a chunkier stew-like soup skip this step.
Bring back to a simmer and stir in ½ cup heavy cream. Allow a few minutes to thicken then add the kale, turn off the burner, and cover.
After 4-5 minutes the kale will be nice and tender. Remove the lid and stir in the parmesan cheese.
Taste the soup and adjust soup as desired by adding any additional salt and pepper to taste as well as any additional spices/herbs you'd like! Let your taste buds be your guide.
Divide Into bowls and garnish with your favorites and dig in!

SLOW COOKER INSTRUCTIONS

Add all ingredients except for kale, heavy cream, parmesan and toppings (croutons and fresh herbs) to your slow cooker. Cook on HIGH for 4-5 hours or LOW for 7-8 hours, until the vegetables cooked through and tender. Stir in remaining ingredients add your toppings and enjoy!

Notes

*Mrs. Dash makes my all-time favorite Italian Seasoning blend. I've been using it for a bajillion years and it has the most amazing flavor!

**If looking for a strictly vegetarian parmesan, there are several varieties now available at most grocery stores - simply check for it on the label and you're good to go!

Nutrition Facts below are estimated using an online recipe nutrition calculator. Adjust as needed based on any extras added and enjoy! Recipe yields 4 bowls or approx. 7 cups of soup.

Nutrition