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  Written by The Entimio Team
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Tuscan Vegetable Soup with Kale & Cannellini Beans

Serves 4 | Prep: 25 minutes | Cook: 45 minutes | Total: 1 hour 10 minutes

A pot of vegetables, tender kale, and creamy cannellini beans makes a comforting Tuscan-style soup. A little patience brings the flavors together; a final drizzle of Entimio Cortese brings them to the table.

Ingredients

• – 4 tablespoons (60 ml) extra-virgin olive oil, divided; we suggest Entimio Cortese
• – 1 medium onion, finely chopped
• – 2 medium carrots, diced
• – 2 celery stalks, diced
• – 2 garlic cloves, finely chopped
• – 1 medium potato (about 7 oz / 200 g), peeled and diced
• – 1 tablespoon tomato paste
• – 8 oz (225 g) Tuscan kale or regular kale, tough stems removed, leaves chopped
• – 2 cans cannellini beans, 15 oz each, drained and rinsed (about 480 g drained)
• – 4 cups (960 ml) low-sodium vegetable broth, plus more as needed
• – Salt and freshly ground black pepper, to taste
• – Rustic bread, for serving (optional)

Instructions

1. Step 1 — Soften the vegetables. Warm 2 tablespoons of olive oil in a large pot over medium-low heat. Add the onion, carrots, and celery with a pinch of salt. Cook for 8–10 minutes, stirring occasionally, until softened.
2. Step 2 — Build the base. Stir in the garlic and tomato paste and cook for 1 minute. Add the potato, kale, and broth. Bring to a gentle boil, then reduce the heat and simmer, partially covered, for 20–25 minutes, until the potato and kale are tender.
3. Step 3 — Add the beans. Mash about one-third of the beans with a fork. Add all the beans to the pot and simmer for another 10 minutes, stirring occasionally. The mashed beans will give the soup a fuller texture. Add a little more broth if you prefer it looser.
4. Step 4 — Finish and serve. Taste and adjust the salt and pepper. Ladle into four bowls and divide the remaining 2 tablespoons of Entimio Cortese over the top just before serving. Serve with rustic bread, if you like.

Make It Your Own

Use whichever kale you can find, and cook until tender. For a thicker soup, mash a few more beans; for a lighter broth, add a splash more stock. The soup also reheats well—add the finishing olive oil after reheating.

Photography: Alessandro Moggi.

Finish with Entimio Cortese

Add a generous drizzle at the table, where the olive oil’s flavor can shine alongside the vegetables and beans.

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