Ingredients
Scale
- 2 tablespoons olive oil
- 1 medium onion, diced
- 3 cloves garlic, minced
- 2 carrots, peeled and sliced
- 2 celery stalks, chopped
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 2 cans (15 oz each) of cannellini beans, drained and rinsed
- 4 cups chicken or vegetable broth
- 1 can (14.5 oz) of diced tomatoes
- 1 cup kale, roughly chopped
- Salt and pepper to taste
- Parmesan cheese, grated (optional)
- Crusty bread for serving (optional)
For a vegetarian twist, swap chicken broth for vegetable broth. If kale isn’t your favorite green, spinach makes a lovely substitute, and if you’re in the mood for a little heat, a pinch of red pepper flakes can do wonders.
Instructions
- Heat olive oil in a large pot over medium heat. Add diced onion and sauté until translucent, about 5 minutes.
- Add minced garlic, sliced carrots, and chopped celery. Cook, stirring occasionally, until vegetables are tender, about 7 minutes.
- Stir in dried thyme and rosemary, letting the herbs release their aroma, about 1 minute.
- Add the drained cannellini beans, chicken or vegetable broth, and diced tomatoes. Bring the mixture to a boil.
- Reduce heat to low and let the soup simmer uncovered for 20 minutes, allowing flavors to meld beautifully.
- Stir in the chopped kale and continue to simmer for an additional 5 minutes, or until the kale is wilted.
- Season with salt and pepper to taste. If desired, sprinkle grated Parmesan cheese on top before serving.
Remember, cooking is about intuition and love. If it feels like the soup needs a bit more seasoning, trust your taste buds. This is how my grandmother taught me to cook, with a pinch of love and a dash of instinct.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International