Rustic Italian White Bean and Kale Soup with Herb Crostini
20min
45min
3
420
Chef's Note
For a richer flavor profile, make this soup a day ahead and refrigerate overnight. The flavors will deepen beautifully, and you can simply reheat it the next day. If you don't have a Parmesan rind, you can substitute with 1 tablespoon of nutritional yeast for a similar umami quality while keeping it dairy-free.
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Ingredients
3 tablespoons olive oil
1 medium, diced yellow onion
2 medium, diced carrots
2 diced celery stalks
4 cloves, minced garlic
1 sprig, leaves chopped fresh rosemary
1 teaspoon dried oregano
1/4 teaspoon red pepper flakes
2 15-oz cans, drained and rinsed cannellini beans
1 14-oz can diced tomatoes
4 cups vegetable broth
1 whole bay leaf
1 2-inch piece (optional) Parmesan rind
1 bunch, stems removed and roughly chopped lacinato kale
1 juiced and zested lemon
1 teaspoon, plus more to taste salt
1/2 teaspoon, freshly ground black pepper
1/2 sliced diagonally into 6 pieces baguette
2 tablespoons, for brushing olive oil
1/4 cup, chopped fresh basil
1/4 cup, chopped fresh parsley
1 halved garlic clove
Instructions
- 1
Heat 2 tablespoons of olive oil in a large Dutch oven or heavy pot over medium heat. Add the diced onion, carrots, and celery. Cook for 5-7 minutes until vegetables begin to soften.
- 2
Add 4 minced garlic cloves, chopped rosemary, 1 teaspoon dried oregano, and 1/4 teaspoon red pepper flakes. Cook for 1 minute until fragrant.
- 3
Add the drained and rinsed cannellini beans, diced tomatoes with their juice, 4 cups of vegetable broth, bay leaf, and Parmesan rind (if using). Bring to a boil, then reduce heat to maintain a gentle simmer.
- 4
Cover partially and simmer for 20 minutes to allow flavors to meld.
- 5
While the soup simmers, preheat the oven to 375°F (190°C). Place the baguette slices on a baking sheet and brush both sides with 2 tablespoons of olive oil.
- 6
In a small bowl, mix together the chopped basil and parsley. Set aside.
- 7
Bake the baguette slices for 5-7 minutes until lightly golden. Remove from oven, and while still warm, rub each slice with the cut side of the halved garlic clove. Sprinkle with the herb mixture and a pinch of salt.
- 8
Remove the bay leaf and Parmesan rind from the soup. Using a potato masher or the back of a wooden spoon, gently mash about 1/3 of the beans to thicken the soup.
- 9
Add the chopped kale to the soup and simmer for an additional 5 minutes until the kale is tender but still bright green.
- 10
Stir in the lemon juice, 1 teaspoon of lemon zest, 1 tablespoon of olive oil, 1 teaspoon salt, and 1/2 teaspoon black pepper. Taste and adjust seasoning if needed.
- 11
Ladle the hot soup into bowls and serve with herb crostini on the side.
Nutrition Information (per serving)
420
15g
58g
16g
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