White Bean and Kale Soup Finished with Tuscan Infused Olive Oil Blend

Finished with Tuscan Infused Olive Oil Blend, this bowl layers tender white beans, silky broth, earthy kale, sweet carrots, and soft onions into a hearty soup with a rustic, spoonable texture. Its rosemary, garlic, and herb-forward notes round out the broth and give every bowl a warm Tuscan lift. It fits beautifully into a weeknight dinner or cold-weather comfort supper, and it’s the kind of recipe people come back to when they want something simple, satisfying, and full of flavor.

Garden Infuzions

White Bean and Kale Soup Finished with Tuscan Olive Oil Blend

A cozy white bean and kale soup with tender vegetables, creamy beans, and a fragrant finish of Tuscan Infused Olive Oil Blend that brings the whole bowl to life.

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Prep Time 15 minutes mins

Cook Time 30 minutes mins

Total Time 45 minutes mins

Servings: 6 servings

Course: Dinner, Lunch, Soup

Cuisine: Italian, Mediterranean

Ingredients Equipment Method Notes

Ingredients

  

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Ingredients

• 2 tablespoons Tuscan Infused Olive Oil Blend
• 1 tablespoon extra virgin olive oil
• 1 medium yellow onion diced
• 2 medium carrots diced
• 2 celery stalks diced
• 4 cloves garlic minced
• 1 teaspoon kosher salt
• 1/2 teaspoon black pepper
• 1/2 teaspoon dried rosemary
• 1/2 teaspoon dried thyme
• 1/4 teaspoon crushed red pepper flakes
• 6 cups low-sodium vegetable broth
• 2 cans 15 ounces each cannellini beans, drained and rinsed
• 1 bay leaf
• 1 bunch kale stems removed and leaves chopped
• 1 tablespoon lemon juice
• 1/4 cup grated Parmesan cheese for serving (optional)

Equipment

• 1 Dutch oven 5 to 6 quart pot
• 1 Wooden spoon For stirring
• 1 Chef Knife For chopping vegetables
• 1 Cutting board For prep
• 1 set Measuring spoons For seasoning
• 1 set Measuring cups For broth and beans
• 1 ladle For serving

Method

 

Instructions

1. 1. Heat the Tuscan Infused Olive Oil Blend and extra virgin olive oil in a large Dutch oven over medium heat.
2. 2. Add the onion, carrots, and celery, then cook for 6 to 8 minutes until softened and lightly golden.
3. 3. Stir in the garlic, salt, black pepper, rosemary, thyme, and red pepper flakes, and cook for 30 seconds until fragrant.
4. 4. Pour in the vegetable broth, add the cannellini beans and bay leaf, then bring the soup to a gentle boil.
5. 5. Reduce the heat and simmer for 15 minutes so the beans and vegetables can mingle in the broth.
6. 6. Add the chopped kale and simmer for 4 to 5 minutes until tender but still bright.
7. 7. Stir in the lemon juice, then taste and adjust the seasoning if needed.
8. 8. Ladle into bowls and finish each serving with a drizzle of Tuscan Infused Olive Oil Blend and Parmesan if using.

Notes

This soup tastes even better after the flavors settle for a few minutes, and the final drizzle of Tuscan Infused Olive Oil Blend adds the freshest herbal finish. If the soup thickens in the fridge, loosen it with a little broth while reheating.

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Recipe Tips

• Rinse the beans well if using canned beans so the broth stays clean and light.
• Stir the greens in near the end so they stay bright and tender.
• Finish each bowl with the olive oil just before serving for the fullest flavor.

Serving Suggestions

• Serve with crusty bread for dipping.
• Add a simple green salad for a balanced lunch or dinner.
• Top with grated Parmesan if you want an extra savory finish.

Storage

• Store leftovers in an airtight container in the refrigerator for up to 4 days.
• Reheat gently on the stovetop with a splash of broth or water if needed.
• The soup may thicken as it sits; stir well before serving.

Variations

• Swap the kale for chopped spinach if that’s what you have on hand.
• Add diced zucchini for a little more vegetable volume.
• For a thicker texture, mash a portion of the beans against the side of the pot.

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