Description
This Savory Italian Kale Soup features tender vegetables simmered in a flavorful broth, enriched with cannellini beans for protein and garnished with Parmesan cheese and fresh basil. A hearty, healthy, and comforting soup perfect for any season.
Ingredients
Scale
Vegetables
- 1 large onion, diced
- 2 cloves garlic, minced
- 2 carrots, diced
- 2 stalks celery, diced
- 1 zucchini, diced
- 1 bunch kale, stems removed and leaves chopped
Herbs and Spices
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- 1/2 teaspoon red pepper flakes (optional)
- Salt and pepper to taste
Liquids and Canned Goods
- 2 tablespoons olive oil
- 6 cups vegetable broth
- 1 can (15 ounces) diced tomatoes
- 1 can (15 ounces) cannellini beans, drained and rinsed
Garnish
- Freshly grated Parmesan cheese
- Fresh basil leaves
Instructions
- Heat the olive oil: Heat the olive oil in a large pot over medium heat to prepare for sautéing the vegetables.
- Sauté onions: Add the diced onion and cook until translucent, about 5 minutes, stirring occasionally to prevent burning.
- Add garlic, carrots, and celery: Stir in the minced garlic, diced carrots, and celery. Cook for another 3 minutes to soften the vegetables and enhance flavors.
- Add zucchini and herbs: Add the diced zucchini along with dried thyme, oregano, and red pepper flakes (if using). Cook for 2 more minutes until the zucchini is just tender.
- Add broth and tomatoes: Pour in the vegetable broth and canned diced tomatoes with their juice. Stir to combine and bring the mixture to a boil.
- Simmer with kale: Reduce heat to a simmer and add the chopped kale. Stir until the kale wilts into the soup.
- Season the soup: Add salt and pepper to taste, adjusting the seasoning to your preference.
- Simmer to meld flavors: Let the soup simmer gently for 15-20 minutes, allowing all the flavors to blend beautifully.
- Add cannellini beans: Stir in the drained and rinsed cannellini beans and cook for an additional 5 minutes so they heat through and soften further.
- Serve and garnish: Ladle the hot soup into bowls and garnish with freshly grated Parmesan cheese and fresh basil leaves before serving.
Notes
- For a spicier kick, increase the red pepper flakes to 1 teaspoon.
- Use fresh herbs if available for enhanced flavor; adjust quantities accordingly.
- To make this soup vegan, omit the Parmesan garnish or use a vegan cheese alternative.
- Store leftovers in an airtight container in the refrigerator for up to 4 days.
- Reheat gently on the stovetop or in the microwave before serving.
