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Tuscan Kale Soup Recipe

Recipe by Pedro M. A. Neves

This rustic Tuscan kale soup combines tender lacinato kale, creamy cannellini beans, and aromatic vegetables in a light broth infused with garlic and sage. A traditional Tuscan staple, this humble yet nourishing soup celebrates the region's love of simple, quality ingredients. Drizzle with fruity olive oil and serve with crusty bread for an authentic Italian experience.

Ingredients

• 300g lacinato kale (about 8 cups chopped)
• 2 tablespoons extra virgin olive oil
• 1 medium yellow onion, diced
• 3 carrots, cut into 1cm dice
• 2 celery stalks, cut into 1cm dice
• 4 garlic cloves, minced
• 6 fresh sage leaves
• 1 teaspoon dried thyme
• 400g canned cannellini beans, drained and rinsed (1½ cups)
• 750ml vegetable broth (3 cups)
• 250ml diced tomatoes (1 cup)
• 1 teaspoon sea salt
• ½ teaspoon black pepper
• ¼ teaspoon red pepper flakes
• Finishing: 2 tablespoons additional extra virgin olive oil

Instructions

1. Heat 2 tablespoons of extra virgin olive oil in a large heavy-bottomed pot over medium heat. Add the diced onion, carrots, and celery. Sauté for 5 minutes, stirring occasionally, until vegetables begin to soften.

2. Add the minced garlic and fresh sage leaves to the pot. Cook for 1 minute, stirring constantly, until fragrant.

3. Stir in the dried thyme, sea salt, black pepper, and red pepper flakes. Toast the spices for 30 seconds.

4. Pour in the vegetable broth and diced tomatoes (with their juice). Bring the mixture to a gentle boil, then reduce heat to medium-low and simmer for 10 minutes.

5. While the broth simmers, wash and remove the tough central ribs from the lacinato kale. Chop the leaves into bite-sized pieces (approximately 4cm).

6. Add the chopped kale and drained cannellini beans to the pot. Stir well to combine. Simmer for 12-15 minutes until the kale is tender and the flavors have melded.

7. Taste the soup and adjust seasoning with additional salt and pepper if needed.

8. Ladle the soup into bowls and drizzle each serving with ½ tablespoon of additional extra virgin olive oil. Serve immediately with crusty bread.

Substitutions

• For meat-eaters: add 100g diced pancetta at the beginning, rendering its fat before adding onions
• Replace cannellini beans with borlotti beans or chickpeas for variation
• Use dino kale or regular curly kale if lacinato is unavailable, increasing cooking time by 2-3 minutes
• Use chicken or beef broth instead of vegetable broth for a richer flavor

Tips

• Do not overcook the kale; it should be tender but still retain its deep green color and slight texture
• Make this soup a day ahead; the flavors deepen overnight and it reheats beautifully
• For a heartier version, stir in a dollop of creamy white beans puree at the end for more body
• Authentic Tuscan soup is often served at room temperature or chilled as a summer variation

Tuscan kale soup, or a variation of minestra di cavolo nero, represents the rustic cooking tradition of Tuscany where peasant soups were built from humble pantry staples and seasonal vegetables. This style of cooking emphasizes the quality and flavor of individual ingredients rather than elaborate techniques, reflecting the region's agricultural heritage and philosophy of sustainable, nose-to-tail eating.

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