An Italian starter dish built on whole ingredients.

Servings: 4
Active time: 15 min
Total time: 45 min

Organic sourcing

Kale is on the Dirty Dozen list for pesticide residues, so it's worth sourcing organic. Carrots and celery can also have pesticide residue; prioritize organic when possible.

Ingredients

• 2 tbsp extra-virgin olive oil
• 1 onion, chopped
• 2 garlic cloves, minced
• 2 stalks celery, chopped
• 2 carrots, diced
• 1 tsp dried thyme
• 1 tsp dried oregano
• 6 cups vegetable stock (ideally homemade)
• 2 cups canned cannellini beans, drained and rinsed
• 4 cups kale, chopped
• 1 bay leaf
• to taste salt and freshly ground black pepper

Method

1. Heat the olive oil in a large pot over medium heat.
2. Add the onion and cook until translucent, about 5 minutes.
3. Stir in the garlic, celery, and carrots, cooking for another 3 minutes.
4. Add the thyme and oregano, and stir to combine.
5. Pour in the vegetable stock and bring to a simmer.
6. Add the cannellini beans, kale, and bay leaf to the pot.
7. Simmer the soup for about 20 minutes, until the kale is tender.
8. Season the soup with salt and pepper to taste.
9. Remove the bay leaf before serving.

Notes

• Substitute cannellini beans with great Northern or navy beans if needed.
• Serve with crusty bread for a heartier meal.
• Make ahead: soup can be stored for 3 days in the fridge.

Source

Paraphrased from the culinary canon by Organic.is editors, 2026. Classic Italian recipe. If you'd like a specific source for further reading, ask Tinni (bottom-right) for a book recommendation.