Tuscan White Bean and Kale Soup with Crusty Bread
20min
45min
3
425
Chef's Note
For an extra layer of flavor, try adding a Parmesan rind to the soup while it simmers. The rind won't melt completely but will infuse the broth with a wonderful savory depth. Just remember to remove it before serving. If you prefer a creamier soup, you can purée half the beans before adding them to the pot.
Tags
Ingredients
3 tablespoons olive oil
1 medium, diced yellow onion
2 medium, diced carrots
2 stalks, diced celery
4 cloves, minced garlic
1 sprig fresh rosemary
2 sprigs fresh thyme
1 leaf bay leaf
2 15 oz cans, drained and rinsed cannellini beans
1 14.5 oz can diced tomatoes
4 cups vegetable broth
1 bunch, stems removed and roughly chopped lacinato kale
1 2-inch piece (optional) Parmesan rind
1/4 teaspoon red pepper flakes
1 teaspoon, plus more to taste salt
1/2 teaspoon, freshly ground black pepper
1 medium, juiced lemon
1/3 cup, freshly grated Parmesan cheese
1 loaf, sliced crusty Italian bread
1 clove, peeled and halved garlic
Instructions
- 1
Heat 2 tablespoons of olive oil in a large Dutch oven or heavy-bottomed pot over medium heat.
- 2
Add the diced onion, carrots, and celery to the pot. Cook for 5-7 minutes until the vegetables begin to soften.
- 3
Add 4 minced garlic cloves and cook for another 30 seconds until fragrant.
- 4
Add the rosemary sprig, thyme sprigs, bay leaf, and 1/4 teaspoon red pepper flakes. Stir to combine.
- 5
Pour in the 4 cups of vegetable broth, 1 can of diced tomatoes with their juices, and add the Parmesan rind if using.
- 6
Bring the mixture to a boil, then reduce heat to a simmer and cook for 10 minutes to allow flavors to meld.
- 7
Add the drained and rinsed cannellini beans to the pot. Using a wooden spoon, mash about 1/4 of the beans against the side of the pot to thicken the soup.
- 8
Simmer for another 10 minutes, then add the chopped kale and cook until wilted and tender, about 5-7 minutes.
- 9
Season with 1 teaspoon salt and 1/2 teaspoon black pepper. Adjust seasoning to taste.
- 10
Remove the herb sprigs, bay leaf, and Parmesan rind.
- 11
Stir in the juice of 1 lemon just before serving.
- 12
While the soup finishes cooking, preheat the oven to 375°F (190°C).
- 13
Place the bread slices on a baking sheet and brush with the remaining 1 tablespoon of olive oil.
- 14
Bake the bread for 5-7 minutes until lightly toasted and golden around the edges.
- 15
Remove the bread from the oven and rub each slice with the cut side of the halved garlic clove.
- 16
Ladle the soup into bowls, sprinkle with freshly grated Parmesan cheese, and serve with the garlic-rubbed crusty bread on the side.
Nutrition Information (per serving)
425
18g
58g
15g
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