Tuscan White Bean & Kale Soup with Rosemary Focaccia
30min
1h
5
485
Chef's Note
For a richer flavor, make this soup a day ahead and refrigerate overnight. The flavors will deepen beautifully. If you don't have time to make focaccia from scratch, you can use store-bought pizza dough and add the rosemary and salt toppings for a quicker version.
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Ingredients
3 cans (15 oz each), drained and rinsed cannellini beans
3 tablespoons, divided olive oil
1 medium, diced yellow onion
2 medium, diced carrots
2 stalks, diced celery
4 cloves, minced garlic
2 sprigs, plus 1 tablespoon chopped for focaccia fresh rosemary
2 sprigs fresh thyme
1 leaf bay leaf
1/4 teaspoon crushed red pepper flakes
6 cups vegetable broth
1 piece (optional) Parmesan rind
1 bunch, stems removed and leaves chopped lacinato kale
1 zest and juice lemon
1 teaspoon, plus more to taste salt
1/2 teaspoon, freshly ground black pepper
1/2 cup, freshly grated Parmesan cheese
3 cups bread flour
2 1/4 teaspoons (1 packet) active dry yeast
1 teaspoon sugar
1 1/4 cups (110°F) warm water
1 tablespoon, divided sea salt
Instructions
- 1
For the focaccia: In a large bowl, combine 1 1/4 cups warm water, 2 1/4 teaspoons active dry yeast, and 1 teaspoon sugar. Let stand for 5 minutes until foamy.
- 2
Add 3 cups bread flour, 2 tablespoons olive oil, and 1 1/2 teaspoons sea salt to the yeast mixture. Mix until a dough forms, then knead on a floured surface for 8-10 minutes until smooth and elastic.
- 3
Place the dough in an oiled bowl, cover with plastic wrap, and let rise in a warm place for 45 minutes or until doubled in size.
- 4
While the dough is rising, start the soup: Heat 2 tablespoons olive oil in a large Dutch oven over medium heat. Add 1 diced onion, 2 diced carrots, and 2 diced celery stalks. Cook for 8-10 minutes until vegetables are softened.
- 5
Add 4 minced garlic cloves to the pot and cook for 1 minute until fragrant.
- 6
Add 2 sprigs rosemary, 2 sprigs thyme, 1 bay leaf, 1/4 teaspoon red pepper flakes, and the Parmesan rind if using. Stir to combine.
- 7
Add 3 cans of drained and rinsed cannellini beans and 6 cups vegetable broth. Bring to a boil, then reduce heat and simmer for 20 minutes.
- 8
Punch down the focaccia dough and press it into an oiled 9x13 inch baking pan. Use your fingertips to create dimples all over the surface. Drizzle with 1 tablespoon olive oil and sprinkle with 1 tablespoon chopped rosemary and 1 1/2 teaspoons sea salt.
- 9
Let the focaccia dough rest for 20 minutes while preheating the oven to 425°F (220°C).
- 10
Bake the focaccia for 20-25 minutes until golden brown.
- 11
Remove the herb sprigs and bay leaf from the soup. Using an immersion blender, partially blend the soup, leaving some beans whole for texture.
- 12
Add the chopped kale to the soup and simmer for 5 minutes until wilted.
- 13
Stir in the zest and juice of 1 lemon. Season with 1 teaspoon salt and 1/2 teaspoon black pepper, adjusting to taste.
- 14
Serve the soup hot, topped with freshly grated Parmesan cheese and a slice of warm rosemary focaccia on the side.
Nutrition Information (per serving)
485
22g
68g
15g
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