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Ina Garten’s Tuscan Soup

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A hearty and flavorful Tuscan soup made with white beans, kale, and aromatic vegetables—a comforting dish perfect for winter evenings.

Ingredients

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  • 2 tbsp Olive oil (extra virgin)
  • 1 Onion (chopped)
  • 2 cloves Garlic (minced)
  • 2 Carrots (diced)
  • 2 Celery stalks (chopped)
  • 1 tsp Salt
  • 1/2 tsp Black pepper (freshly ground)
  • 1/2 tsp Crushed red pepper flakes (optional)
  • 1 tbsp Tomato paste
  • 6 cups Chicken broth (or vegetable broth)
  • 2 cans White beans (15 oz cans, drained and rinsed)
  • 1 Parmesan rind (optional)
  • 3 cups Kale (chopped)
  • 1/4 cup Parmesan cheese (freshly grated, for serving)

Instructions

  1. Sauté the aromatics by heating olive oil in a large pot, adding onion and sautéing for about 5 minutes.
  2. Add the diced carrots and chopped celery, sprinkling with salt, black pepper, and crushed red pepper flakes, stirring for about 5 minutes.
  3. Mix in the tomato paste, letting it mingle for 2 minutes.
  4. Pour in the chicken or vegetable broth, scraping the bottom of the pot, and adding the Parmesan rind if using.
  5. Reduce the heat, add the drained white beans, and let the mixture simmer for about 15 minutes.
  6. Add the chopped kale just before serving, cooking for another 2-3 minutes until vibrant.
  7. Serve the soup in bowls with a sprinkle of fresh Parmesan cheese on top.

Notes

For a vegetarian version, substitute chicken broth with vegetable broth. Leftovers can be stored for up to 4 days in the fridge.

Nutrition

Find it online: https://lunarecipez.com/ina-garten-tuscan-soup-favorite-winter-recipe/

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