Cannellini Bean and Kale Soup with Garlic Toast

Name: Cannellini Bean and Kale Soup with Garlic Toast
Yield: Makes 4 servings
Cuisine: Italian
Ingredients: Sea salt and freshly ground pepper; Whole-grain bread, ½ loaf (8 oz/250 g); Parmesan cheese rind, 1 piece (3 inch/7.5 cm); Sea salt and freshly ground pepper; Whole-grain bread, ½ loaf (8 oz/250 g); Cannellini beans, 2 cans (each 15 oz/470 g), drained and rinsed; Garlic, 1 tablespoon finely chopped plus 1 whole peeled clove; Vegetable broth, 2½ cups (20 fl oz/625 ml); Lacinato kale, 4 cups (4 oz/125 g) chopped, stems and tough ribs removed; Celery, 1 stalk, thinly sliced; Fresh rosemary, 2 teaspoons chopped; Yellow onion, 1½ cups (7½ oz/235 g) finely chopped; Carrot, 1, peeled and finely chopped; Olive oil, 2 tablespoons

Preparation info

Makes
4
servings

Difficulty
Easy

Appears in

Weeknight Vegetarian

By Ivy Manning

Published 2015

About

This Tuscan-inspired soup acquires a simmered-for-hours flavor from a Parmesan cheese rind. I like to place the toast at the bottom of the bowl and ladle the soup over it, or you can serve it on the side for dipping.

Ingredients

Olive oil, 2 tablespoons
Yellow onion, 1½ cups (7½ oz

Europe
Italy
Side dish
Dinner
Mediterranean
Vegetarian
Winter
Tuscany
Soup

Method

Preheat the oven to 400°F (200°C). In a large soup pot, warm 1 tablespoon of the oil over medium heat. Add the onion, carrot, celery, and rosemary, and sauté until the onion is translucent, 5 minutes. Add the chopped garlic and sauté until aromatic, 45 seconds.<