Tuscan Kale & Beans Soup with Lemon & Diced Tomato

Tuscan Kale & Beans Soup with Lemon & Diced Tomato

Made with Organic diced tomatoes

Mutti® Organic ''Polpa Pezzi'' is only organic sun-ripened tomatoes, harvested at their peak, and preserved quickly to maintain their naturally sweet, fresh flavor.

cooking sketch 10 min (COOK TIME: 25-30 min / PREP TIME: 10 min)

cooking sketch Easy

2-3 people


  • 2 tbsp of extra virgin olive oil
  • 2 large garlic cloves (minced)
  • 14 oz Mutti® Organic Diced Tomatoes
  • 32 oz chicken or vegetable broth (1 carton)
  • 1/4 cup chopped parsley
  • Parmigiano Reggiano rind
  • 1/2 lemon (juice)
  • 1 in large head of Lacinato kale (stemmed, washed thoroughly, and chopped or cutslivers)
  • 2 cans cannellini beans (drained and rinsed)
  • crushed red pepper (to taste)
  • freshly ground black pepper (to taste)
  • salt (to taste)
  • Parmigiano Reggiano for serving (freshly grated)
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Tuscan Kale & Beans Soup with Lemon & Diced Tomato: Method

  1. Heat the olive oil over medium heat in a large, heavy soup pot. Add the garlic and a little salt and crushed red pepper, if desired, and cook, stirring, until fragrant and golden, about 30 seconds.
  2. Stir in the Mutti® Organic Diced Tomatoes and juice from the can, lemon, and another pinch of salt and cook, stirring often, for 5 to 10 minutes, until the tomatoes have cooked down slightly.
  3. Add the chicken or vegetable stock and Parmigiano Reggiano rind and bring to a boil.
  4. Add the kale, lowering heat, and simmering for another 10 minutes, until the kale is tender and the soup is fragrant. Taste, adjust salt, and add pepper.
  5. Stir in the beans and heat through for 5 minutes. Serve, sprinkling with chopped parsley and some more cheese over each bowl.

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Also made with: Organic diced tomatoes

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