Tuscan White Bean and Kale Soup with Parmesan-Infused Broth
15min
45min
4
295
Chef's Note
As discussed in the blog post, the Parmesan rind releases natural glutamates and fats that mimic the velvety mouthfeel of a long-simmered bone broth. Be sure to stir occasionally during simmering, as the melting rind has a tendency to settle and stick to the bottom of the pot. Don't throw away the softened, gummy rind at the end if you love a chef's treat—it is entirely edible and delicious to chew on!
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Ingredients
2 tbsp Extra virgin olive oil
1 whole Yellow onion, medium diced
2 whole Carrots, medium diced
2 whole Celery stalks, medium diced
4 cloves Garlic, minced
2 tbsp Tomato paste
1 tsp Dried oregano
1/4 tsp Red pepper flakes
2 cans (15 oz each) Cannellini beans, drained and rinsed
1 can (14.5 oz) Diced tomatoes with their juices
4 cups Water
1 piece (2-3 inches) Authentic Parmigiano-Reggiano cheese rind
1 bunch Lacinato kale, stems removed and leaves chopped
1 tbsp Fresh lemon juice
to taste none Salt and freshly cracked black pepper
Instructions
- 1
Heat the extra virgin olive oil in a large Dutch oven or heavy-bottomed stockpot over medium heat.
- 2
Add the diced onion, carrots, and celery to the pot. Sauté for 8 minutes, stirring occasionally, until the vegetables begin to soften and the onions turn translucent.
- 3
Stir in the minced garlic, tomato paste, dried oregano, and red pepper flakes. Cook for 2 minutes, stirring constantly, until the tomato paste darkens to a deep brick-red color and becomes highly fragrant.
- 4
Pour in the drained cannellini beans, diced tomatoes with their juices, and 4 cups of water.
- 5
Submerge the Parmesan rind deep into the liquid. Bring the mixture to a boil over medium-high heat.
- 6
Once boiling, reduce the heat to low, cover the pot partially with a lid, and simmer gently for 30 minutes. Stir the soup every 10 minutes to ensure the cheese rind does not settle and stick to the bottom of the pot.
- 7
Remove the lid. Use the back of a wooden spoon to gently mash a small portion of the beans against the side of the pot; this releases starch and thickens the broth.
- 8
Stir in the chopped kale and simmer uncovered for an additional 5 minutes, or until the kale is tender and vibrant green.
- 9
Remove the pot from the heat. Locate and discard the softened Parmesan rind. Stir in the fresh lemon juice, then season with salt and freshly cracked black pepper to taste. Serve warm with crusty bread.
Nutrition Information (per serving)
295
13g
44g
8g
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