TUSCAN KALE SOUP WITH WHITE BEANS
This delicious Tuscan bean and kale soup Is a perfect one pot weeknight dinner. Recipe includes a step of simmering Parmesan rind that adds incredible flavor and body to this comforting soup.
Provided by Emily
Categories Appetizer lunch Main Course Soup
Time 1h
Number Of Ingredients 16
Steps:
- Heat dutch oven over medium high heat and add 1 tablespoon of olive oil. Add pancetta and cook for 1 minute while stirring, until the pancetta begins to brown.
- Add onion, celery, carrots, and bay leaves. Season with salt and pepper. Reduce heat to medium and cook 15 minutes, or until vegetables are tender. Add garlic and cook while stirring for up to an additional minute, until fragrant. Add tomatoes and season with salt as needed. Simmer tomatoes for about 10 minutes, until they cook down to a jam-like consistency.
- Add beans, their cooking liquid, half the grated parmesan, and the parmesan rind. Add 3 to 4 cups chicken stock, as much as is needed to cover vegetables.
- Add 1/4 cup olive oil and bring the soup to a simmer, stirring occasionally. Add kale and cabbage. Bring to a simmer again and add more stock as needed to cover vegetables.
- Gently simmer for 20 more minutes, or until greens are tender and flavor is right. Season with salt to your taste. For a thinner lighter soup, add more stock.
- Remove parmesan rind and bay leaves, and optionally stir in a splash of fresh lemon juice before serving. Garnish soup bowls with drizzle of good quality olive oil and grated parmesan.
Nutrition Facts : Calories 417 kcal, Carbohydrate 59.1 g, Protein 24.4 g, Fat 10.9 g, Cholesterol 10 mg, Sodium 1057 mg, Fiber 22.1 g, Sugar 8.7 g, ServingSize 1 serving
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