Tuscan White Bean & Kale Soup with Herb Focaccia
25min
45min
4
485
Chef's Note
For a richer soup, mash about 1/4 of the beans before adding them to the pot. This creates a creamier texture without adding dairy. If you have time, make the soup a day ahead - like most soups, the flavors develop beautifully overnight!
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Ingredients
3 tablespoons olive oil
1 medium, diced yellow onion
2 medium, diced carrots
2 diced celery stalks
4 minced garlic cloves
2 teaspoons Italian seasoning
1/4 teaspoon red pepper flakes
2 15-oz cans, drained and rinsed cannellini beans
1 14-oz can diced tomatoes
6 cups vegetable broth
1 piece (optional) Parmesan rind
1 bunch, stems removed and leaves chopped lacinato kale
2 tablespoons lemon juice
1 teaspoon, plus more to taste salt
1/2 teaspoon, plus more to taste black pepper
1/4 cup, for serving grated Parmesan cheese
1 pound store-bought focaccia dough
2 tablespoons, chopped fresh rosemary
1 tablespoon, chopped fresh thyme
1/2 teaspoon garlic powder
1 teaspoon flaky sea salt
Instructions
- 1
Preheat oven to 425°F (220°C) and line a baking sheet with parchment paper.
- 2
In a large Dutch oven or soup pot, heat 2 tablespoons of olive oil 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, Italian seasoning, and red pepper flakes. Cook for 1 minute until fragrant.
- 4
Add the drained cannellini beans, diced tomatoes with their juice, vegetable broth, and Parmesan rind (if using). Bring to a boil, then reduce heat to maintain a simmer. Cook for 20 minutes, allowing flavors to meld.
- 5
While the soup simmers, prepare the focaccia. Stretch the dough into a roughly 10x12 inch rectangle on the prepared baking sheet.
- 6
In a small bowl, combine the remaining 1 tablespoon of olive oil with the chopped rosemary, thyme, and garlic powder.
- 7
Use your fingertips to create dimples all over the focaccia dough. Brush with the herb oil mixture and sprinkle with flaky sea salt.
- 8
Bake the focaccia for 15-20 minutes until golden brown and cooked through.
- 9
Return to the soup and add the chopped kale. Simmer for an additional 5 minutes until the kale is wilted but still bright green.
- 10
Remove the Parmesan rind if used. Stir in the lemon juice and season with salt and pepper to taste.
- 11
Cut the focaccia into 8 pieces. Serve the soup in bowls, topped with grated Parmesan cheese, alongside 2 pieces of warm herb focaccia per person.
Nutrition Information (per serving)
485
18g
65g
16g
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