Tuscan cuisine, like other regional Italian cuisines, has its own unique characteristics and culinary traditions that set it apart from other parts of Italy. It’s known for its simplicity and focus on high-quality locally sourced ingredients like Tuscan kale which has been a staple in Tuscany cuisine for years. This corner of the world also leans heavily on beans in their meals and because they’re known for their wine products, and many recipes include wine.
1 tablespoon oil for sautéing
1 onion, diced
4 cloves garlic, minced
2 carrots, diced
1 stalk celery, diced
⅓ cup white wine
4 cups vegetable broth
3 (15-ounce) cans cannellini beans, rinsed and drained
2 tablespoons tomato paste
1 tablespoon Italian seasoning
1 teaspoon salt
¼ teaspoon pepper
¼ teaspoon red pepper flakes
½ bunch Tuscan kale
½ lemon, juiced
Add the oil to a large soup pot and bring the heat to medium.
Drop in the onion, garlic, carrots, and celery. Cook for 10 minutes stirring frequently.
Add the white wine and cook for 5 more minutes.
Add the broth, beans, tomato paste, Italian seasoning, salt, pepper, and red pepper flakes. Bring to a boil then reduce heat to low and simmer covered for 20 minutes.
Remove 3 cups of soup and blend in a blender. Add the blended soup back into the pot.
Strip the kale from the stems and chop.
Add the chopped kale and lemon juice and simmer for 10 more minutes.
Serve topped with fresh basil, if desired.