Tuscan White Bean and Kale Soup with Homemade Garlic Bread
25min
45min
2
520
Chef's Note
This soup actually tastes even better the next day, making it perfect for work meals. Store the soup and garlic bread separately, and reheat the soup on the stovetop or microwave. The garlic bread can be wrapped in foil and reheated in a toaster oven at work. For extra flavor, save parmesan rinds in your freezer to add to soups like this one - they add incredible depth without much effort.
Tags
Ingredients
1 15-oz can cannellini beans
4 cups kale
1 medium yellow onion
2 medium carrots
2 stalks celery stalks
4 cloves garlic cloves
4 cups vegetable broth
1 14-oz can diced tomatoes
1 tablespoon Italian seasoning
1/4 teaspoon red pepper flakes
1 leaf bay leaf
1 piece parmesan rind
3 tablespoons olive oil
1 teaspoon salt
1/2 teaspoon black pepper
1/2 lemon lemon
1/2 loaf French baguette
3 tablespoons butter
1/2 teaspoon garlic powder
2 tablespoons fresh parsley
2 tablespoons grated parmesan cheese
Instructions
- 1
Dice 1 medium yellow onion, 2 medium carrots, and 2 celery stalks into small, uniform pieces. Mince 3 cloves of garlic (reserve 1 clove for the garlic bread).
- 2
Heat 2 tablespoons of olive oil in a large pot over medium heat. Add the diced onion, carrots, and celery. Cook for 5-7 minutes until vegetables begin to soften.
- 3
Add the minced garlic and cook for another 30 seconds until fragrant.
- 4
Add 1 tablespoon of Italian seasoning, 1/4 teaspoon of red pepper flakes, 1 teaspoon of salt, and 1/2 teaspoon of black pepper. Stir to coat the vegetables.
- 5
Pour in 1 can of diced tomatoes with their juices and 4 cups of vegetable broth. Add 1 bay leaf and the parmesan rind if using.
- 6
Bring the soup to a boil, then reduce heat to a simmer. Cover and cook for 15 minutes.
- 7
While the soup simmers, prepare the garlic bread. Preheat the oven to 375°F (190°C).
- 8
In a small bowl, mix 3 tablespoons of softened butter with the remaining minced garlic clove, 1/2 teaspoon of garlic powder, and 2 tablespoons of chopped fresh parsley.
- 9
Slice the baguette in half lengthwise, then cut each half into 2 pieces to make 4 pieces total. Spread the garlic butter mixture evenly over each piece.
- 10
Sprinkle 2 tablespoons of grated parmesan cheese over the buttered bread. Place on a baking sheet.
- 11
Drain and rinse 1 can of cannellini beans. Add them to the soup.
- 12
Remove the stems from the kale and roughly chop the leaves to get 4 cups. Add the kale to the soup and cook for an additional 5 minutes until the kale is wilted but still bright green.
- 13
Place the garlic bread in the preheated oven and bake for 10-12 minutes until golden and crispy.
- 14
Remove the bay leaf and parmesan rind from the soup. Squeeze the juice from 1/2 lemon into the soup and stir.
- 15
Taste the soup and adjust seasoning if needed. Ladle into bowls and serve with the warm garlic bread.
Nutrition Information (per serving)
520
18g
65g
22g
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