Tuscan White Bean and Kale Soup Recipe – Hearty, Healthy, and Delicious

FAQs
Would dry beans work as a substitute for canned ones?
Use dried cannellini beans if you like. Toss them into the broth after soaking them overnight; boil them separately until soft.
Would spinach work instead of kale?
Yes, spinach is a great addition to this dish. Because spinach wilts more quickly than kale, add it towards the very end of cooking.
What can I do to thicken this soup?
Soup may be made creamier by blending some beans with liquid and then adding the blended mixture back into the soup. Without using any dairy, this will make the soup thicker and creamier.
Am I able to make this soup with meat?
Sausage or chicken would be great additions for more protein. Prepare the sausage or chopped chicken by browning it first, and then proceed with the procedure as directed.
Will this soup freeze okay?
Without a doubt! Freezing this soup is a breeze. After it has cooled, put it to a container that can be frozen. You may store it in the freezer for a maximum of three months.
In summary
The finest of Italian tastes come together in this simple yet satisfying soup of white beans and kale from Tuscany. This dish is packed with healthy nutrients, is simple to make, and has a variety of tasty textures, such as the soft bite of kale and the creamy smoothness of cannellini beans. A hearty bowl of this aromatic soup will bring you comfort as the aromatic broth, seasoned with thyme and rosemary, binds all the ingredients together. This dish will quickly become a favorite, whether you’re serving it to a crowd or preparing meals in advance. Enjoy a little bit of Tuscany without leaving your house when you serve it with crusty bread.