Cannellini bean and kale soupItalian Foods 

Cannellini bean and kale soup



Cannellini bean and kale soup

Cannellini bean and kale soup

This hearty Tuscan soup is full of flavor. The crinkly, deep-green leaves of Lacinato kale (also called dinosaur or black kale) are ideal, but any variety of kale will work. Serve with a crusty baguette.

– Serves 4.
– 1½ Tbs. extra-virgin olive oil.
– 1 large yellow onion, finely chopped (1½ cups).
– 2 medium carrots, peeled and finely chopped (3/4 cup).
– 2 medium celery stalks, finely chopped (3/4 cup).
– 1½ tsp. minced fresh rosemary.
– 2 Tbs. tomato paste.
– 2 large cloves garlic, minced (1 Tbs.).
– 1 quart homemade or lower-salt.
– vegetable broth.
– 2 15-oz. cans cannellini beans, rinsed and drained.
– 6 oz. lacinato kale, center ribs removed, leaves chopped (about 4 firmly packed cups).
– 1 Parmigiano-reggiano or Grana Padano.
– rind (1×3 inches; optional).
– 1½ tsp. cider vinegar.
– Kosher salt and freshly ground.
– black pepper.


Step 1: Heat 1 Tbs. of the oil in a 4- to 5-quart pot over medium heat. Add the onion, carrots, celery, and rosemary and cook, stirring occasionally, until the vegetables begin to soften, about 6 minutes. Add the tomato paste and garlic and cook until fragrant, 45 seconds. Add the broth, beans, kale, and cheese rind (if using). Bring to a boil, reduce the heat to medium low, and simmer gently until the vegetables are tender, about 15 minutes.
Step 2: Stir the cider vinegar into the soup and season to taste with salt and pepper. ladle 13/4 cups of the soup into a wide, shallow bowl, cover, and keep warm.

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