Tuscan White Bean & Kale Soup
1 stalk celery, diced
⅓ cup white wine (e.g., pinot grigio)
2 cups chopped kale (stems removed, finely chopped)
2 ½ to 4 cups vegetable or chicken broth (adjust to desired consistency)
1 tablespoon tomato paste
1 teaspoon salt (or to taste)
¼ teaspoon black pepper (or to taste)
¼ teaspoon red pepper flakes (optional for spice)
¼ teaspoon Italian seasoning
2 bay leaves
1 teaspoon dried thyme
½ teaspoon dried oregano
Instructions:
• Sauté the Aromatics: In a large pot or Dutch oven, heat the olive oil over medium heat. Add the finely chopped onion and sauté until it starts to brown slightly, about 5 minutes. Stir in the minced garlic, celery, and chopped carrots. Continue sautéing for about 10 more minutes until the vegetables soften and brown slightly. This browning will add depth of flavor.
• Deglaze with Wine: Pour in the white wine and cook for 5-7 minutes until most of the liquid has evaporated, stirring occasionally.
• Add Remaining Ingredients (Except Kale): Stir in the drained beans, tomato paste, salt, black pepper, red pepper flakes (if using), Italian seasoning, bay leaves, dried thyme, and dried oregano. Pour in 2 ½ cups of broth to start (you can adjust the amount later if needed). Stir well to combine.
• Simmer: Bring the soup to a boil, then reduce the heat to low and cover the pot. Let the soup simmer for about 15 minutes.
• Blend a Portion for Creaminess: Once the soup has simmered, remove and discard the bay leaves. Transfer about 2 ½ to 3 cups of the soup to a blender and blend until smooth. Return the blended portion back to the pot and stir to combine. If the soup is too thick, add more broth until it reaches your preferred consistency.
