Tuscan White Bean and Kale Soup with Herb Focaccia
15min
30min
4
500
Chef's Note
For a time-saving tip, prepare the soup base a day ahead and refrigerate. When ready to serve, reheat the soup, add the kale, and bake the focaccia fresh. This enhances the flavors of the soup while ensuring the bread is at its best.
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Ingredients
2 tablespoons olive oil
1 medium, diced yellow onion
2 medium, diced carrots
2 diced celery stalks
4 cloves, minced garlic
1 tablespoon Italian seasoning
1/2 teaspoon red pepper flakes
3 15-oz cans, drained and rinsed cannellini beans
1 14.5-oz can diced tomatoes
6 cups vegetable broth
1 bunch, stems removed and chopped kale
1/2 cup, grated Parmesan cheese
2 tablespoons lemon juice
1 teaspoon salt
1/2 teaspoon black pepper
1 pound pre-made focaccia dough
2 tablespoons, chopped fresh rosemary
1 tablespoon, chopped fresh thyme
1 teaspoon garlic powder
1 teaspoon sea salt
Instructions
- 1
Preheat oven to 425°F (220°C).
- 2
For the focaccia: Stretch the pre-made dough onto a parchment-lined baking sheet into a rectangle about 1/2 inch thick. Use your fingertips to make dimples all over the dough.
- 3
Drizzle 1 tablespoon of olive oil over the focaccia dough and sprinkle with chopped rosemary, thyme, garlic powder, and sea salt.
- 4
Bake the focaccia for 20-25 minutes until golden brown.
- 5
While the focaccia is baking, heat 1 tablespoon of olive oil in a large pot over medium heat.
- 6
Add the diced onion, carrots, and celery to the pot. Cook for 5-7 minutes until vegetables begin to soften.
- 7
Add the minced garlic, Italian seasoning, and red pepper flakes. Cook for 1 minute until fragrant.
- 8
Add the cannellini beans, diced tomatoes, and vegetable broth to the pot. Bring to a simmer.
- 9
Simmer the soup for 15 minutes to allow flavors to meld.
- 10
Add the chopped kale to the soup and cook for an additional 5 minutes until the kale is wilted but still bright green.
- 11
Stir in the lemon juice, salt, and black pepper. Adjust seasoning to taste.
- 12
Remove the focaccia from the oven and let cool slightly before slicing.
- 13
Serve the soup in bowls, topped with grated Parmesan cheese, alongside slices of the herb focaccia.
Nutrition Information (per serving)
500
31g
63g
14g
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