Tuscan Kale and White Bean Soup

Bynews dail

Feb 5, 2025

Tuscan Kale and White Bean SoupIngredients:
1 tablespoon olive oil 1 onion, chopped 2 cloves garlic, minced 1 pound kale, roughly chopped 1 (15-ounce) can diced tomatoes (undrained) 1 (15-ounce) can cannellini beans (drained and rinsed) 4 cups chicken or vegetable broth 1/2 teaspoon dried rosemary 1/4 teaspoon dried thyme Salt and pepper to taste 1/4 cup grated Parmesan cheese (optional)Instructions:
1.
Heat the olive oil in a large pot over medium heat.
Add the onion and cook until softened, about 5 minutes.
2.
Add the garlic and cook for 1 minute more.
3.
Stir in the kale and cook until just wilted, about 2 minutes.
4.
Add the tomatoes, beans, broth, rosemary, thyme, salt, and pepper.
Bring to a boil, then reduce heat to low and simmer gently for 30 minutes, or until the kale is tender.
5.
Season to taste with additional salt and pepper, if needed.
6.
Serve warm, topped with grated Parmesan cheese, if desired.

Tuscan Kale and White Bean Soup

Bynews dail

By news dail

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