| Level: | Easy |
| Total: | 55 min |
| Active: | 40 min |
| Yield: | 6 servings |
Ingredients
- 1 tablespoon extra-virgin olive oil, plus more for drizzling
- 1 onion, chopped
- 1 carrot chopped
- 1 rib celery, preferably with leaves, chopped
- Kosher salt and freshly ground black pepper
- One 28-ounce can whole tomatoes, chopped
- 3 cups reduced-sodium vegetable broth
- 1 teaspoon chopped fresh thyme
- 1 bunch Tuscan kale, center ribs removed, leaves coarsely chopped
- One 10-ounce can cannellini beans, rinsed and drained
- 2 large slices peasant bread, cut into chunks
- Freshly shaved Parmesan, for serving
Instructions
- Heat the olive oil in a large Dutch oven or soup pot over low heat. Add the onions, carrots, celery and a pinch of salt. Cover and cook, stirring occasionally, until softened, about 7 minutes. Add the tomatoes (with their juices), broth and thyme and bring to a boil. Reduce to a simmer and cook, partially covered, for 15 minutes, until the vegetables are very tender and the flavors meld. Season with salt and pepper.
- Add the kale and simmer, covered, until soft, another 15 minutes. Add the beans and bread and simmer until the bread starts to soften, 5 more minutes.
- Ladle the soup into bowls, drizzle with olive oil and sprinkle with shaved Parmesan.
Nutrition Facts
| Serving Size | 1 of 6 servings |
| Calories | 165 |
| Total Fat | 4 g |
| Saturated Fat | 1 g |
| Carbohydrates | 27 g |
| Dietary Fiber | 8 g |
| Sugar | 7 g |
| Protein | 8 g |
| Cholesterol | 1 mg |
| Sodium | 885 mg |
Reviews
This soup is delicious!!!!! It is a recipe I will do often!!!
Wow, I can’t get enough of this!! I am especially surprised because normally i don’t eat vegetarian, but the layers of flavor are amazing! The Tuscan kale cooks down nicely and the crusty bread on top makes all the difference. I liked to add crushed red pepper flakes.
So easy and so delicious! I used the whole quart container of veg broth for a slightly brothier soup, you could use chicken or beef stock too. I used leftover focaccia bread and that worked out just fine; definitely could leave out the bread and it would still be really good.
Making this soup for the second time in a week, it was a delicious soup, much better the second day. Easy recipe to follow. I did omit the bread, making it healthier. This is the 3rd recipe of VB’s I have made. I enjoy her shows, we dvr them.
This was such an easy recipe. And it was delicious with tremendous flavor. I will definitely make it again.
Reminded me of my growing up days. Fabulous recipient. Back to my roots I go
I LOVE this soup! It is perfect as written. I discovered this gem in Valerie’s first cookbook, “One Dish at a Time”. My youngest daughter asks for it all the time.