Cooking Steps

• Add finely diced onion, carrots and celery to a large pot with olive oil and a good pinch of salt. Saute for a few minutes and once the onions are translucent, add the garlic and saute for another minute.
• Add a can of peeled tomatoes (including the juice) to the pot and roughly break the tomatoes up with a wooden spoon. Add the diced potato, vegetable broth, herbs, and season well with salt and pepper. Place the lid on and simmer over medium heat for 20 minutes.
• If you are adding a parmesan rind, add this in now.
• While the soup is simmering, roughly chop the bread into cubes, drizzle with olive oil and seasoning and bake in the oven or air fryer until golden to make the croutons.
• Once the vegetables have softened and potatoes are fork tender, add one cup of the soup to a blender along with 1 can of the cannellini beans. Blend to make a puree.
• Add the puree along with the second can of whole cannellini beans to the soup and stir through. Simmer with the lid on for 5 minutes. Taste and season as needed.
• Chop up the kale leaves, disregarding the tough middle part of the stem, and add to the soup. Simmer for 5 minutes until the kale is cooked to your liking.
• Remove the bay leaf and parmesan rind and serve up your creamy Tuscan White Bean Soup! Garnish with croutons and optional parmesan and enjoy.