Tuscan Kale & Beans Soup with Lemon & Diced Tomato


Tuscan Kale & Beans Soup with Lemon & Diced Tomato

Servings 3
Prep Time 10 minutes
Cook Time 25 minutes


  • 2 tablespoons of extra virgin olive oil
  • 2 large garlic cloves, minced
  • 1 – 14 ounce can of diced tomatoes
  • 1 – 32 ounce carton of chicken or vegetable broth
  • 1/4 cup of chopped parsley
  • Parmigiano-Reggiano rind
  • Juice of 1/2 of a lemon
  • 1 large head of Lacinato kale, stemmed, washed thoroughly, and chopped or cut in slivers
  • 2 cans of cannellini beans, drained and rinsed
  • Crushed red pepper, to taste
  • Freshly ground black pepper, to taste
  • Salt, to taste
  • Freshly grated Parmigiano-Reggiano for serving


  • Heat the olive oil over medium heat in a large, heavy soup pot. Add the garlic and a little salt and crushed red pepper, if desired, and cook, stirring, until fragrant and golden, about 30 seconds.
  • Stir in the diced tomatoes and juice from the can, lemon, and another pinch of salt and cook, stirring often, for 5 to 10 minutes, until the tomatoes have cooked down slightly.
  • Add the chicken or vegetable stock and Parmigiano-Reggiano rind and bring to a boil.
  • Add the kale, lowering heat, and simmering for another 10 minutes, until the kale is tender and the soup is fragrant. Taste, adjust salt, and add pepper.
  • Stir in the beans and heat through for 5 minutes.
  • Serve, sprinkling with chopped parsley and some more cheese over each bowl.
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