By Rebecca Katz. Recipe from One Bite at a Time.



1-2 cans of cannellini or great Northern white beans

2 tablespoons extra virgin olive oil

1 3/4 cups finely chopped yellow onion

1 /4 teaspoon sea salt

1 ½ cups peeled and diced carrots

1 ½ cups peeled and diced celery

1 tablespoon diced shallot

2-4 tablespoons finely chopped garlic

1/4 teaspoon fresh thyme, or 1/8 teaspoon dried thyme

1/8 teaspoon fresh sage, or a pinch of dried sage

1/8 teaspoon fresh oregano, or a pinch of dried oregano

8 cups broth

2 tablespoons fresh lemon juice

1 bunch of dino kale or Swiss chard, stemmed and chopped into small bite‐size pieces


Cooking directions:

  1. In an 8-quart pot, heat the olive oil over medium-high heat. Add the onions and a pinch of salt. Sauté until golden.
  2. Add the carrots, celery, shallot, and 1/4 teaspoon salt. Sauté for 3 minutes more.
  3. Add the garlic, thyme, sage and oregano and sauté 2 minutes more.
  4. Deglaze the pot with 1/4 cup of the broth. Allow the liquid to evaporate.
  5. Add 6 cups more broth, and the beans, and simmer for 20 minutes. Add more broth if necessary to achieve the desired consistency.
  6. Add the greens and a pinch of salt and simmer until the greens have wilted.
  7. Taste! You may need to add a squeeze of lemon juice or a final pinch of salt. Serve in soup bowls with a dollop of pesto and a sprinkle of Parmesan cheese.

Serves 6

For a seasonal twist, add diced delicate or butternut squash to the carrot, celery, and onion mixture.

Tuscan Bean Soup with Kale