Thick and Comforting Tuscan White Bean, Kale, and Cabbage Soup
The Tuscan white bean, kale, and cabbage soup is like a warm hug in a bowl! Chock-full of healthy beans and veggies, you'll be full and satisfied, and it makes the perfect meatless meal. It's quick and easy enough for a weeknight meal, yet fancy enough for a dinner party. Add a piece of crusty bread to soak up any flavorful broth that is left in the bowl.
Servings: 8 servings
Equipment
- 1 Dutch oven 7-9 quarts, or a large heavy stockpot
- 1 chef's knife
Ingredients
- 5 pieces bacon diced
- 3-4 large carrots diced
- 2 celery stalks diced
- 1 medium to large onion diced
- 4 cloves garlic pressed or finely diced
- 1 tsp dried Thyme
- 3 bay leaves
- Salt and freshly ground black pepper
- 1 can crushed tomatoes 28-oz can
- 3 cans white cannellini beans 15-oz cans with liquid ( or 1 bag cooked, with 1 cup cooking liquid)
- ⅓ cup freshly grated parmesan plus more for serving
- 1 parmesan rind about 2 inches
- 4 cups chicken stock plus 1 bouillon cube, optional
- 2 bunches kale thinly sliced, about 6 cups
- 1 head Savoy or green cabbage cored and thinly sliced
- ½ cup Extra Virgin Olive Oil
- Additional water if needed
Instructions
- In a 7-9 quart heavy dutch oven or stockpot, add the bacon pieces and cook until fat is rendered and bacon begins to brown. Add the celery, onions, carrots, thyme, and bay leaves. Add a few grinds of salt and pepper over the top and cook, stirring often, until vegetables are tender and start to brown; about 15-20 minutes. Move vegetables to the outside of the pot, leaving a hole in the middle. Add 1 tablespoon of olive oil, then add the garlic. Let it cook about 30 second but don’t let it brown. Add the tomatoes and stir to combine, scraping up any brown on the bottom of the pot.. Add a few grinds of salt and pepper ver the top. Simmer, stirring occasionally, until the tomatoes thicken and become “jammy”.
- Add the beans with their liquid, grated parmesan, and the Parmesan rind. Stir, then cover with the stock (or water and bouillon in a pinch), and add the bouillon cube, if using. Add a few splashes of olive oil, up to ¼ cup or so. Bring the soup to a simmer, stirring often.
- Add the kale and cabbage, and more stock or water as necessary, to keep everything covered. Simmer for 20 minutes, or until the kale and cabbage are tender, then taste for seasoning. Simmer a few minutes after adding more seasoning. If you prefer a thinner broth, add more stock or water, and simmer a few minutes.
- Remove the rind and bay leaves, and serve with a small drizzle of olive oil and more grated parmesan. This soup is great with a piece of crusty bread on the side.
- Store covered tightly in the refrigerator for up to five days, or freeze up to 2 months.
Notes
You can easily double this soup to serve a crowd. Just make sure your pot is large enough.
If you want to add meat, add shredded, cooked chicken or crumbled, cooked Italian sausage.