Tuscan Tomato Bean Soup with Kale

Name: Tuscan Tomato Bean Soup with Kale
Prep time: 30 min
Cook time: 1 h
Total time: 1 h 30 min
Yield: 6 people
Ingredients: 1 pound dry white beans (navy, cannellini, etc); 1 tablespoon unsalted butter; 1 tablespoon olive oil; 1 sweet onion; 4 garlic cloves; ½ teaspoon salt; ½ teaspoon freshly cracked pepper; ¼ teaspoon crushed red pepper flakes; ¾ cup chopped or sliced carrots; 2 tablespoons tomato paste; 2 14 ounce cans fire roasted diced tomatoes; 4 cups vegetable stock; 2 ½ cups crusty italian bread chunks; ½ cup freshly grated Parmesan cheese; 1 parmesan cheese rind; 1 head tuscan kale

User Reviews

4.9

84 reviews

Excellent

Prep Time
30 mins
Cook Time
1 hr
Total Time
1 hr 30 mins
Servings
6 people
Course
Soup
Cuisine
American

Tuscan Tomato Bean Soup with Kale

Kian Mendoza

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This tuscan tomato bread soup is super hearty, satisfying and delicious! Leftovers are a hit and you will find yourself craving this in the cooler months.

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Ingredients

Servings

1 pound dry white beans (navy, cannellini, etc) , soaked overnight
1 tablespoon unsalted butter
1 tablespoon olive oil
1 sweet onion, diced
4 garlic cloves, minced
½ teaspoon salt
½ teaspoon freshly cracked pepper
¼ teaspoon crushed red pepper flakes
¾ cup chopped or sliced carrots
2 tablespoons tomato paste
2 14 ounce cans fire roasted diced tomatoes
4 cups vegetable stock
2 ½ cups crusty italian bread chunks
½ cup freshly grated Parmesan cheese, plus more for topping
1 parmesan cheese rind
1 head tuscan kale, torn from stems and coarsely chopped

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Instructions

To soak the beans overnight, place them in a large bowl or pot and cover them with a few inches of water. Drain the beans in the morning.
Heat a large pot over medium heat and add the butter and olive oil. Stir in the onion, garlic, salt, pepper and pepper flakes. Cook until the onions soften, about 5 minutes.
Stir in the carrots and cook for 5 minutes more. Stir in the tomato paste, stirring to coat all the vegetables in the pot.
Add the diced tomatoes and vegetable stock. Add the bread in chunks. Stir in the beans, parmesan cheese and parmesan rind. Bring the mixture to a boil, then reduce it to a simmer and cover it. Cook for 30 to 40 minutes, stirring occasionally to make sure nothing is sticking to the bottom. If it is, reduce the heat!
When the soup is finished, the bread will have mostly disintegrated into the soup. You can taste and season the soup here if you wish - add more salt and pepper if it doesn’t seem to have enough flavor. This step is important! All canned tomatoes can be different in salt quantities, so be sure to taste and adjust the flavor to your linking.
5 to 10 minutes before serving, stir in the kale. I love that the kale has a crisp chew and texture to it. If you prefer it to be softer and more wilted, you can add it in earlier or cook the soup a bit longer. The kale gets softer as it sits.
Serve the soup with lots of grated parmesan for topping.