Description
A rustic and comforting Tuscan inspired soup made with creamy white beans, rich crushed tomatoes, tender kale, and topped with toasted bread cubes and dollops of ricotta. This hearty bowl is vibrant, nourishing, and full of classic Italian flavor.
Ingredients
Scale
- 2 cans white beans, 15 ounces each, drained and rinsed
- 1 can crushed tomatoes, 28 ounces
- 4 cups vegetable broth
- 1 medium yellow onion, diced
- 3 garlic cloves, minced
- 2 tablespoons olive oil
- 3 cups kale, chopped with stems removed
- 6 to 8 fresh basil leaves, torn
- 2 cups rustic bread, cubed and toasted
- 1/2 cup ricotta cheese
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon dried oregano
Instructions
- Place a large Dutch oven over medium heat.
- Add olive oil and diced onion. Cook for 4 to 5 minutes until softened and translucent.
- Stir in minced garlic and dried oregano. Cook for 30 seconds until fragrant.
- Add crushed tomatoes, vegetable broth, and drained white beans. Stir well to combine.
- Bring to a gentle simmer and cook for 20 minutes.
- Stir in chopped kale and continue simmering for 5 to 7 minutes until tender.
- Season with salt and black pepper. Stir in torn fresh basil.
- Ladle soup into bowls, top with toasted bread cubes and dollops of ricotta cheese.
- Serve warm.
Notes
- Toast bread cubes separately to maintain texture before adding to the soup.
- Mash a small portion of the beans in the pot if you prefer a thicker consistency.
- Add fresh basil at the end to preserve its bright flavor.
- Store soup without bread and ricotta for best texture when reheating.
Nutrition
- Serving Size: 1 bowl
- Calories: 390
- Sugar: 7g
- Sodium: 820mg
- Fat: 14g
- Saturated Fat: 5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 52g
- Fiber: 11g
- Protein: 17g
- Cholesterol: 20mg