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–+ servings
250ml Tuscan Infused Olive Oil Blend – Mediterranean essence
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
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6 servings
Course: Dinner, Lunch, Soup
Cuisine: Italian, Mediterranean
Ingredients Equipment Method Notes

Ingredients
  

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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