Tuscan Kale and White Bean Minestrone
Tuscan Kale and White Bean Minestrone
Open in full-screen mode

Tuscan Kale and White Bean Minestrone

Preparation
20 MIN
Cooking
30 MIN
Servings
6
Share

Ingredients

Preparation

  1. In a large saucepan over medium-high heat, soften the carrot, celery, onion, garlic and spices in the oil for about 10 minutes. Add the broth, strained tomatoes, kale and beans. Season with salt and pepper. Bring to a boil. Cover and let simmer for about 20 minutes or until the soup thickens. Adjust the seasoning.
  2. Drizzle with olive oil and season with pepper. Serve with the toasted bread, if desired.

Note

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.

Good with...

Comment

  1. What does it mean "1 recipe cooked white beans"? Does this mean as per the package? What quantity? Thanks. re: Tuscan Kale and White Bean Soup

Rate this recipe

Login to rate this recipe and write a review.

Login

Not a member yet? Sign up today, it's free!

Due to the large number of questions we receive, we are unable to answer each one. Please visit our Frequently Asked Questions section, which contains a great deal of useful information. We appreciate your enthusiasm for RICARDO cuisine!

Fields marked with an asterisk (*) are required.

Your comment must comply with our netiquette.

512 characters maximum