Lemony Tuscan Artichoke Soup with White Beans and Kale
A bright and nourishing spring soup featuring tender artichoke hearts, creamy cannellini beans, and fresh kale in a fragrant lemon-herb broth. This rustic Tuscan-inspired bowl is both comforting and refreshing, perfect for lighter seasonal eating.
Ingredients
- 3 tablespoons extra virgin olive oil
- 1 large onion, diced
- 4 cloves garlic, minced
- 2 medium carrots, peeled and diced
- 2 celery stalks, diced
- 2 cans (400g each) artichoke hearts in water, drained and quartered
- 2 cans (400g each) cannellini beans, drained and rinsed
- 1.5 litres vegetable stock
- 200g fresh kale, stems removed and roughly chopped
- 2 lemons, zested and juiced
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 1 bay leaf
- 1/2 teaspoon red pepper flakes
- Salt and black pepper to taste
- Fresh parsley, chopped, for garnish
Instructions
Heat olive oil in a large soup pot or Dutch oven over medium heat. Add the diced onion, carrots, and celery, and sauté for 6-8 minutes until softened and lightly golden.
Add the minced garlic, dried thyme, dried rosemary, and red pepper flakes. Cook for 1 minute until fragrant, stirring constantly to prevent burning.
Add the quartered artichoke hearts to the pot and stir to combine with the vegetables. Cook for 3-4 minutes to lightly brown the edges.
Pour in the vegetable stock and add the bay leaf. Bring the soup to a boil, then reduce heat to medium-low and simmer for 15 minutes.
Add the drained cannellini beans and chopped kale to the pot. Stir well and continue simmering for 8-10 minutes until the kale is tender but still vibrant green.
Remove the bay leaf and stir in the lemon zest and lemon juice. Season with salt and black pepper to taste.
Ladle the soup into bowls, drizzle with extra olive oil, and garnish with fresh chopped parsley. Serve immediately with crusty bread if desired.
Did you make this?
Upload your photo and show how it turned out.
