Experience a rich and hearty Tuscan soup that features the bold pairing of white beans and rosemary with additional vegetables to provide a delightful balance. This fulfilling comfort food is perfect for a chilly evening.
Finely chop the yellow onion, dice the carrots and celery, and mince the garlic.
In a large soup pot, heat the olive oil over medium heat. Add the chopped onion, carrots, and celery, and sauté until the onion is translucent and the vegetables are softened, about 5 minutes.
Add the minced garlic to the pot, and sauté for an additional 1 to 2 minutes, until the garlic is fragrant.
Combine the soaked cannellini beans, vegetable broth, bay leaves, dried rosemary, dried thyme, crushed red pepper, and freshly ground black pepper in the pot. Stir well and bring the mixture to a boil.
Once boiling, reduce the heat to low and let the soup simmer for 1.5 to 2 hours, partially covered, until the beans are tender. Make sure to occasionally stir to prevent the beans from sticking to the bottom of the pot.
Once the beans are tender, remove the bay leaves and stir in the chopped kale. Cook for an additional 5 to 10 minutes, until the kale is wilted and tender.
Adjust the seasoning of the soup with salt and freshly ground black pepper, if necessary.
Turn off the heat and stir in the lemon juice.Serve the soup hot with a side of crusty bread for dipping.