Healthy, hearty, and delicious, this Tuscan white bean soup with kale and lentils is the perfect soup for a cold day. Packed with protein, veggies, fibers, and nutrients, this soup is a healthy dinner option that tastes great too!
6Cde-stemmed, chopped, and tightly packed curly kale
2, 15ozcans cannellini beans
6Cchicken bone broth*
Optional: grated parmesan cheese for topping, French bread for dipping
Prepare Lentils: Sort through and rinse lentils until the water runs clear. Place lentils and water into a medium-sized saucepan and cook per package directions (the standard brown lentils, sometimes just labeled as lentils on the package, cook for about 20-30 minutes)
While the lentils are cooking, add the olive oil, onion, carrot, salt, and pepper to a large saucepan or Dutch oven and sauté over medium heat until the onions are translucent (about 10 minutes).
Add the garlic and sauté until fragrant (30 seconds-1 minute).
Deglaze your pan by adding in the tomatoes, and scrape the bottom of your pan with a wooden spoon to loosen any browned bits / residue (this is where the flavor lives!).
Add the Italian seasoning and the kale and sauté until the kale is bright green and partially tender (about 5-10 minutes)
Add the beans, cooked lentils, and broth and let simmer on medium-low for 20 minutes.
Serve and enjoy! Option to top with grated parmesan cheese and/or with a side of crusty French bread
Store leftovers in an air-tight container in the fridge for up to 1 week.*
*Use vegetable broth in place of bone broth to make this soup vegetarian and vegan friendly.*Tuscan kale and white bean soup with lentils is also a great soup to freeze! I recommend placing your soup into individual sized, air-tight containers. You can freeze soup for up to 3 months.