Can I really use canned beans instead of dried?

Absolutely, I do it all the time when I'm in a hurry. Just drain and rinse two 15-oz cans of white beans—they'll work perfectly. The texture will be slightly different (canned beans are softer), but the flavor is still amazing.

How can I make the soup creamier?

My favorite trick is to blend about a cup of the cooked beans with some broth, then stir it back in. Or for extra richness, stir in a tablespoon of butter or olive oil at the end. Some folks add a splash of cream, but honestly? The beans make it plenty creamy on their own.

Does this soup freeze well?

It freezes like a dream. Just cool it completely first, then store in airtight containers (leave some room for expansion). It'll keep for about 3 months. When reheating, you might need to add a splash of broth or water—the beans tend to thicken up in the freezer.

Can I use other greens besides kale?

Of course, Spinach, chard, or even collards work great. Just adjust cooking times—spinach only needs a minute, while collards might need 15-20 minutes to get tender. The soup is very forgiving.

Hearty 30-Minute Tuscan White Bean and Kale Soup -

Name: Hearty 30-Minute Tuscan White Bean and Kale Soup
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Cuisine: Italian
Ingredients: 2 cups white beans, soaked overnight; 4 cups vegetable broth; 1 bunch kale, chopped; 1 onion, diced; 2 cloves garlic, minced; 1 carrot, diced; 1 celery stalk, diced; 1 tbsp olive oil; 1 tsp dried thyme; 1 tsp dried rosemary; Salt and pepper to taste

Hearty 30-Minute Tuscan White Bean and Kale Soup

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

A hearty and nutritious Tuscan White Bean and Kale Soup, perfect for a comforting meal.

Author: RecipeZest
Prep Time: 15 minutes
Cook Time: 40 minutes
Total Time: 55 minutes
Yield: 4 servings
Category: Soup
Method: Stovetop
Cuisine: Italian
Diet: Vegetarian

Ingredients

Scale

2 cups white beans, soaked overnight
4 cups vegetable broth
1 bunch kale, chopped
1 onion, diced
2 cloves garlic, minced
1 carrot, diced
1 celery stalk, diced
1 tbsp olive oil
1 tsp dried thyme
1 tsp dried rosemary
Salt and pepper to taste

Cook Mode Prevent your screen from going dark

Instructions

Heat olive oil in a large pot over medium heat.
Add onion, garlic, carrot, and celery. Cook until softened.
Add white beans, vegetable broth, thyme, and rosemary. Bring to a boil.
Reduce heat and simmer for 30 minutes.
Add chopped kale and cook for another 10 minutes.
Season with salt and pepper to taste.
Serve hot.

Notes

Soak beans overnight for best results.
You can use canned beans for a quicker version.
Store leftovers in the fridge for up to 3 days.

Find it online: https://recipeszest.com/tuscan-white-bean-and-kale-soup-recipe/