Fine Cooking Magazine - November/December 2020

Servings: four.

This hearty vegetarian Tuscan soup is full of flavor. The crinkly, deep-green leaves of Lacinato kale (also called dinosaur or black kale) are ideal, but any variety of kale will work. Serve with a crusty baguette.

Ingredients

1 Tbs. extra-virgin olive oil
1 medium yellow onion, finely chopped (1-1/2 cups)
1 medium carrot, peeled and finely chopped (3/4 cup)
1 medium celery stalk, finely chopped (3/4 cup)
1-1/2 tsp. minced fresh rosemary
2 Tbs. tomato paste
2 large cloves garlic, minced (1 Tbs.)
1 quart homemade or lower-salt vegetable broth
Two 15-oz. cans cannellini beans, rinsed and drained
6 oz. Lacinato kale, center ribs removed, leaves chopped (about 4 firmly packed cups)
1 Parmigiano-Reggiano rind (1×3 inches; optional)
1-1/2 tsp. cider vinegar
Kosher salt and freshly ground black pepper

Calories (kcal) : 280
Fat Calories (kcal): 50
Fat (g): 6
Saturated Fat (g): 1
Polyunsaturated Fat (g): 1.5
Monounsaturated Fat (g): 2.5
Cholesterol (mg): 0
Sodium (mg): 700
Carbohydrates (g): 46
Fiber (g): 12
Protein (g): 12

Preparation

Heat the oil in a 4- to 5-quart pot over medium heat. Add the onion, carrot, celery, and rosemary and cook, stirring occasionally, until the vegetables begin to soften, about 6 minutes. Add the tomato paste and garlic and cook until fragrant, 45 seconds. Add the broth, beans, kale, and Parmigiano rind (if using). Bring to a boil, reduce the heat to medium low, and simmer gently until the vegetables are tender, about 15 minutes.

Stir the cider vinegar into the soup and season to taste with salt and pepper.

(14 ratings) Read Reviews

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Onions
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Reviews

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Reviews (14 reviews)

baileysmom | 04/15/2018
I made this last night and loved it. Of course, I did make some additions - I added chopped linguica which I sautéed with the carrots, onions and celery. I also added a little crushed red pepper. My only change in the future will be to add a little less beans. I think 1 1/2 cans would be just right.
donaldr | 12/30/2016
Excellent!

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What We're Cooking Now

Name: Cannellini Bean and Kale Soup
Yield: four. servings
Cuisine: Italian
Ingredients: 1 Tbs. extra-virgin olive oil; 1 medium yellow onion, finely chopped (1-1/2 cups); 1 medium carrot, peeled and finely chopped (3/4 cup); 1 medium celery stalk, finely chopped (3/4 cup); 1-1/2 tsp. minced fresh rosemary; 2 Tbs. tomato paste; 2 large cloves garlic, minced (1 Tbs.); 1 quart homemade or lower-salt vegetable broth; Two 15-oz. cans cannellini beans, rinsed and drained; 6 oz. Lacinato kale, center ribs removed, leaves chopped (about 4 firmly packed cups); 1 Parmigiano-Reggiano rind (1×3 inches; optional); 1-1/2 tsp. cider vinegar; Kosher salt and freshly ground black pepper