Tuscan White Bean Soup

A hearty, spoonable soup with tender cannellini beans, sautéed aromatics, and a splash of lemon that warms you from the inside out.

Scale

900 g canned cannellini beans (2 x 15-oz cans), drained and rinsed or 300 g dried beans cooked until tender
60 ml (4 tbsp) olive oil
1 medium onion (about 150 g), finely diced
3 cloves garlic, minced
1 medium carrot (about 80 g), diced
1 stalk celery (about 50 g), diced
1.2 L (5 cups) low-sodium vegetable or chicken stock
1 sprig fresh rosemary, finely chopped (or 1 tsp dried)
1 whole bay leaf
100 g (about 3 cups) chopped kale or 120 g (4 cups) spinach
1 lemon, zested and 1 tbsp juice
Salt and pepper to taste
Optional: Parmesan rind or 60–90 g (1/4–1/3 cup) grated Parmesan for serving

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Prepare the beans and vegetables: Drain and rinse the cannellini beans or use dried beans cooked until tender. Peel and finely dice the onion, carrot, and celery. Trim and chop the kale into bite-sized pieces.
Heat olive oil in a large pot over medium heat. Add the onion, carrot, and celery and sauté until translucent and fragrant, about 6–8 minutes. Add minced garlic and cook for another 30–45 seconds.
Pour in the vegetable or chicken stock, add chopped rosemary and bay leaf, and bring to a simmer. Add the drained beans and optional Parmesan rind. Simmer for 12–15 minutes.
Remove the bay leaf and Parmesan rind. Use an immersion blender to purée about one-third of the soup for thickness, or transfer some beans to a blender and return them to the pot. Stir in chopped kale and simmer for 3–4 minutes.
Turn off the heat and stir in lemon juice and zest. Season with salt and pepper to taste. Serve with grated Parmesan and olive oil.

This soup tastes even better the next day. Store in the refrigerator for up to 4 days or freeze for up to 3 months.