Tuscan White Bean & Kale Soup with Rosemary Focaccia
25min
50min
2
485
Chef's Note
For extra flavor, save parmesan rinds in your freezer to add to soups like this one - they infuse incredible umami depth without overwhelming the dish. If you don't have a parmesan rind, add a tablespoon of grated parmesan to the finished soup instead.
Tags
Ingredients
1 15-oz can cannellini beans
1 bunch lacinato kale
1 medium yellow onion
2 medium carrots
2 stalks celery stalks
3 cloves garlic cloves
4 cups vegetable broth
1 14-oz can diced tomatoes
3 tablespoons olive oil
1 teaspoon dried oregano
1/2 teaspoon dried thyme
1 leaf bay leaf
1 piece parmesan rind
1 teaspoon salt
1/2 teaspoon black pepper
8 oz pre-made pizza dough
2 sprigs fresh rosemary
1/2 teaspoon flaky sea salt
Instructions
- 1
Preheat oven to 425°F (220°C).
- 2
For the focaccia: On a floured surface, stretch 8 oz of pizza dough into a 6-inch round. Place on a parchment-lined baking sheet.
- 3
Drizzle 1 tablespoon olive oil over the dough. Use your fingertips to create dimples across the surface.
- 4
Strip leaves from 2 rosemary sprigs and sprinkle over the dough along with 1/2 teaspoon flaky sea salt.
- 5
Bake focaccia for 15-18 minutes until golden brown. Set aside to cool.
- 6
While the focaccia bakes, prepare the soup: Dice 1 medium yellow onion, 2 medium carrots, and 2 celery stalks. Mince 3 garlic cloves.
- 7
Remove stems from 1 bunch of lacinato kale and roughly chop the leaves.
- 8
Drain and rinse 1 can of cannellini beans.
- 9
In a large pot, heat 2 tablespoons olive oil over medium heat. Add the diced onion, carrots, and celery. Cook for 5-7 minutes until vegetables begin to soften.
- 10
Add the minced garlic, 1 teaspoon dried oregano, and 1/2 teaspoon dried thyme. Cook for 1 minute until fragrant.
- 11
Pour in 4 cups vegetable broth and 1 can diced tomatoes with their juices. Add 1 bay leaf and 1 parmesan rind if using.
- 12
Bring to a boil, then reduce heat to simmer for 15 minutes until vegetables are tender.
- 13
Add the cannellini beans and chopped kale to the pot. Simmer for an additional 5-7 minutes until kale is wilted and beans are heated through.
- 14
Season with 1 teaspoon salt and 1/2 teaspoon black pepper, adjusting to taste.
- 15
Remove bay leaf and parmesan rind before serving.
- 16
Slice the focaccia and serve alongside the warm soup.
Nutrition Information (per serving)
485
18g
65g
19g
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