Tuscan Kale and White Bean Minestrone Soup

Tuscan Kale and White Bean Minestrone Soup

  • Preparation 20 min
  • Cooking 30 min
  • Servings 6

Tuscany is famous for its white beans so it’s no surprise that its cuisine is chock full of fagioli (cannellini, white kidney beans and many other varieties). White beans are perfect for purées, soups, or tossing in whole. Our recipe takes inspiration from Tuscan white-bean soup, mixing cavolo nero (Tuscan black cabbage) in a passata (tomato-based broth) for an Italian comfort classic in a bowl.

Featured in RICARDO Magazine BACK TO SCHOOL 2016
  • Nut-free
  • Lactose-free
  • Dairy-free
  • Egg-free

Categories

Ingredients

Preparation

Note from Ricardo

Tuscan kale, or black kale, has dark green textured leaves and is very popular in Florentine cooking. If unavailable, use standard kale in the same quantity.

To save time, you can use one can (19 oz/540 ml) of white beans, rinsed and drained, plus 2 cups (500 ml) of water.

Looking to save time while preparing this recipe? Find the RICARDO Chicken Broth at IGA grocery stores.

Personal Note

To help you with this recipe

RICARDO Nylon Ladle

RICARDO Nylon Ladle

16.99 $

This RICARDO nylon ladle is perfect for serving a hearty stew or generous portions of soup. We like the curved ergonomic stainless steel handle, which provides a nice comfortable grip.

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