Spicy White Bean Tuscan Kale Soup | Caitlin Jesson
Spicy White Bean Tuscan Kale Soup
10 mins prepServes 6
This flavorful soup is a favorite, packed with veggies and a kick from Calabrian chilies. It features a hearty base of cannellini beans and is both dairy and gluten free. Perfect with a slice of toasted bread!
1: Heat olive oil in a heavy bottom pot or dutch oven over medium heat.
2: Add in garlic and onion and sauté until fragrant, about two minutes.
3: Add in celery and sauté an additional three minutes until just starting to soften.
4: Add in kale, calabrian chili, bone broth, and salt; stir well and bring to a simmer.
5: Reduce heat to medium low and simmer uncovered for 15 minutes until kale has softened and broken down slightly.
6: Add in tomatoes and cannellini beans and simmer five minutes longer.
7: Finish with the juice of half a lemon and fresh parsley.
8: Check seasoning and add more salt and calabrian chili, as desired.
