Tuscan White Bean Soup with Ham and Kale
Elevate your comfort food game with this hearty Tuscan White Bean Soup with Ham and Kale, a cozy one-pot wonder packed with nourishing ingredients and bold flavors. Featuring tender cannellini beans, smoky ham cubes, and vibrant kale, this soup is infused with aromatic herbs like thyme, rosemary, and a hint of red pepper flakes for a subtle kick. Perfect for a chilly evening, this easy-to-make recipe comes together in under an hour, making it a quick yet satisfying weeknight dinner. Serve it with a sprinkle of Parmesan cheese and a side of crusty bread to soak up every bit of the savory broth. This Tuscan-inspired soup is wholesome, flavorful, and guaranteed to warm you from the inside out.
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 medium yellow onion, diced
- 2 medium carrot, diced
- 2 stalks celery stalks, diced
- 3 cloves garlic, minced
- 8 ounces smoked ham, cut into small cubes
- 1 teaspoon dried thyme
- 0.5 teaspoon dried rosemary
- 0.25 teaspoon red pepper flakes
- 30 ounces canned cannellini beans, rinsed and drained
- 6 cups low-sodium chicken broth
- 4 cups kale, stems removed and leaves chopped
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
- parmesan cheese (optional, for serving)
- crusty bread (optional, for serving)
Instructions
Heat the olive oil in a large Dutch oven or heavy-bottomed pot over medium heat.
Add the diced onion, carrot, and celery. Sauté for 5-7 minutes, stirring occasionally, until the vegetables are softened.
Stir in the minced garlic and cook for 1 additional minute until fragrant.
Add the cubed smoked ham to the pot and cook for 3-4 minutes, stirring to combine.
Sprinkle in the dried thyme, rosemary, and red pepper flakes. Stir well to coat the ingredients with the herbs.
Add the rinsed and drained cannellini beans and chicken broth. Stir to combine and bring the mixture to a boil.
Lower the heat to a simmer and cook for 20 minutes, allowing the flavors to meld together.
Stir in the chopped kale and simmer for an additional 5 minutes until the kale is tender.
Season the soup with salt and black pepper, adjusting to taste.
Ladle the soup into bowls and top with grated Parmesan cheese if desired. Serve with crusty bread for dipping.
Nutrition Facts
Calories |
1732 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 50.7 g | 65% | |
| Saturated Fat | 9.9 g | 50% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 117 mg | 39% | |
| Sodium | 5793 mg | 252% | |
| Total Carbohydrate | 205.0 g | 75% | |
| Dietary Fiber | 49.3 g | 176% | |
| Total Sugars | 24.8 g | ||
| Protein | 120.5 g | 241% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 696 mg | 54% | |
| Iron | 23.1 mg | 128% | |
| Potassium | 4518 mg | 96% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
