Tuscan Cannellini and Kale Soup

Tuscan Cannellini and Kale Soup

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  • 1/4 cup olive oil
  • 6 to 8 cloves garlic, sliced
  • 1/4 to 1 teaspoon red pepper flakes
  • 1 medium yellow onion, diced
  • 1 stalk celery, sliced
  • 2 carrots, sliced
  • 2 red potatoes, diced into bite-size pieces
  • 4 cups low-sodium chicken or veggie stock
  • 1 bunch kale (lacinato preferred), thick stems removed and finely cut into a chiffonade
  • 15-ounce can cannellini beans, undrained
  • Salt and pepper, to taste


Heat oil in a 4-quart soup pot over medium heat; add garlic and red pepper flakes and cook until just beginning to get fragrant and the garlic has turned lightly golden. Add the onion, celery and carrots and cook for 8 to 10 minutes or until the onion is translucent. Add the potatoes and stock and bring to a boil.

Add the kale and return to a boil; turn heat down and let simmer until the kale is tender, about 10 minutes. Add the beans, heat through and adjust for salt and pepper.