Tuscan Kale & Cannellini Bean Soup

by Chrissy

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Whoa it was raining in Southern California. But then it stopped several hours later, you know, once traffic was a huge mess for hours and after we served our local homeless in the pouring rain. But we were glad to be able to that. Rain or shine, people still go hungry.

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I think we just had our whole winter’s worth of weather. Although, I hope that wasn’t the extent of it, because we are facing a rough drought on this side of the US and we really do need some of that wet stuff falling from the sky, so all the coming produce is flourishing and not 2982394 times more than it already is.

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I capitalized on the cold, dreary weather and made some of this vegetable laden soup to keep warm and heat up the kitchen. It seriously fogs up the windows when I am using the oven or stove, during the colder months. It’s kind of nice when your house doesn’t have heat.

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The key to the depth of flavor is the parmesan rind, so don’t forget to grab a wedge of parm at the store. Also, the partially smashed beans add a creaminess to the soup (in addition to the cheese). Once you do these two things, you’ve got yourself a real  nice soup brewing up on the stove.

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This soup is a perfect way to brighten up a gloomy, rainy, snowy, (or polar vortex-y) day, so grab a bowl and snuggle up for the evening.

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PS. Happy Friday!!

 

Tuscan Kale & Cannellini Bean Soup

Print Recipe!

Serves 6

Ingredients:

1 (15-ounce) can low-sodium cannellini beans, drained and rinsed

1 tablespoon olive oil

1/2 large onion, diced (about 1 cup)

2 medium carrots, diced (about 2/3 cup)

2 stalks celery, diced, (about 2/3 cup)

1 small zucchini, diced (about 1 1/2 cups)

2 clove garlic, minced

1 tablespoon chopped fresh thyme leaves (or 3/4 teaspoon dried)

2 teaspoons chopped fresh sage leaves (or 1/2 teaspoon dried)

1/2 teaspoon salt, or to taste

1/2 teaspoon freshly ground black pepper

32 ounces low-sodium chicken broth (*or vegetable broth for vegetarian)

1 (14.5-ounce) can no salt added diced tomatoes

2” x 2” inch Parmesan rind

4 cups kale, stems removed and chopped

1/3 cup freshly grated Parmesan, optional for garnish

Directions:

Heat the oil in a large soup pot or heavy bottomed pot (like Dutch oven) over medium-high heat. Add the onion, carrots, celery, zucchini, garlic, thyme, sage, salt and pepper, and cook stirring occasionally until the vegetables are tender, about 5-7 minutes.

Add the broth, whole can of tomatoes with the juice, parmesan rind  and bring to a boil and let simmer for 20-30 minutes, so flavor from parmesan rind comes out.

Meanwhile, in a small bowl mash half of the drained & rinsed beans with the back of a spoon/fork.

Add the mashed and whole beans and the kale leaves and cook until the kale is wilted, about 3 minutes more.

Serve topped with freshly grated Parmesan, if desired.

From the Little Yellow Kitchen,

Chrissy

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2 Comments to “Tuscan Kale & Cannellini Bean Soup”

  1. And it’s dry and FREEZING COLD in WA … can’t wait to make this, this weekend. I’m going to add tortellini.

  2. Chrissy

    Ooo tortellini would be such a great add! Keep warm!!!