📝 About This Recipe
A soul-warming staple of Italian farmhouse cooking, this soup celebrates the humble beauty of the Cannellini bean. Simmered with aromatic mirepoix, earthy Lacinato kale, and fragrant woody herbs, it achieves a naturally creamy texture without a drop of dairy. It is a deeply nourishing, protein-rich dish that captures the essence of Tuscany in every spoonful.
🥗 Ingredients
The Aromatics
- 3 tablespoons Extra virgin olive oil (plus more for drizzling)
- 1 large Yellow onion (finely diced)
- 2 medium Carrots (peeled and diced into 1/4 inch rounds)
- 2 pieces Celery stalks (finely diced)
- 4 large Garlic cloves (minced)
The Heart of the Soup
- 3 cans (15oz each) Cannellini beans (drained and rinsed)
- 6 cups Vegetable broth (low sodium)
- 1 sprig Fresh rosemary (kept whole)
- 3 sprigs Fresh thyme (tied with kitchen twine)
- 1 piece Bay leaf (dried)
- 1/2 teaspoon Red pepper flakes (adjust for heat preference)
- 1 piece Parmesan rind (optional, for deep umami flavor)
The Greens & Finishing Touches
- 1 large bunch Lacinato kale (stems removed, leaves roughly chopped)
- 1 tablespoon Lemon juice (freshly squeezed)
- 1 teaspoon Kosher salt (or to taste)
- 1/2 teaspoon Freshly cracked black pepper (to taste)
- 1/4 cup Fresh parsley (chopped for garnish)
👨🍳 Instructions
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1
In a large Dutch oven or heavy-bottomed pot, heat the 3 tablespoons of extra virgin olive oil over medium heat until shimmering.
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2
Add the diced onion, carrots, and celery. Sauté for 8-10 minutes, stirring occasionally, until the vegetables are softened and the onions are translucent.
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3
Stir in the minced garlic and red pepper flakes. Cook for just 1 minute until fragrant, being careful not to burn the garlic.
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4
Take one can of the rinsed Cannellini beans and place them in a small bowl. Use a fork to mash them into a thick paste; this will naturally thicken the soup later.
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5
Add the whole beans, the mashed bean paste, and the vegetable broth to the pot. Stir well to combine.
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6
Add the rosemary sprig, thyme bundle, bay leaf, and the Parmesan rind (if using). These will infuse the broth with incredible depth.
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7
Increase the heat to medium-high and bring the soup to a gentle boil. Once boiling, reduce the heat to low, cover partially, and let simmer for 20 minutes.
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8
Carefully remove and discard the rosemary sprig, thyme bundle, bay leaf, and the Parmesan rind.
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9
Add the chopped Lacinato kale to the pot. Stir and continue to simmer for another 5-7 minutes until the kale is tender and bright green.
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10
Stir in the fresh lemon juice. This acidity cuts through the starchiness of the beans and brightens the entire dish.
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11
Taste the soup and season with kosher salt and freshly cracked black pepper according to your preference.
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12
Ladle the hot soup into bowls. Garnish with fresh parsley and a generous drizzle of high-quality extra virgin olive oil.
💡 Chef's Tips
For the best texture, always mash a portion of the beans; it creates a velvety mouthfeel without needing heavy cream. If you have time, use dried beans soaked overnight for a firmer bite and superior flavor. Don't skip the lemon juice at the end; it is the 'secret' ingredient that balances the earthy tones of the kale and beans. The Parmesan rind is a zero-waste chef's trick that adds a salty, savory backbone to the broth—highly recommended! If the soup becomes too thick upon standing, simply splash in a little extra broth or water when reheating.
🍽️ Serving Suggestions
Serve with thick slices of toasted sourdough rubbed with a raw garlic clove. Pair with a crisp, dry Italian white wine like Vermentino or a light Chianti. Top with a sprinkle of toasted pine nuts for a delightful crunch. Serve alongside a simple arugula salad with a balsamic vinaigrette. For non-vegans, add a generous grating of aged Pecorino Romano or Parmesan cheese over the top.