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Tuscan Kale and White Bean Soup

Even though summer isn't a season you generally make soup, it's an ideal meal because it's fast, simple and make the most out of our fabulous summer bounty!!
Prep Time10 minutes
Cook Time20 minutes
Total Time30 minutes
Course: Soup
Cuisine: Italian
Servings: 4

Ingredients

  • 1 can cannellini or navy beans (540 mL/19 oz)
  • 1/4 cup + 2 tbsp olive oil (plus more for serving)
  • 6 cloves garlic, peeled and minced
  • 1 small onion, chopped
  • 5-6 cups chicken or vegetable stock
  • 1 bunch tuscan kale (you can use more or less to taste) (you can sub in curly kale or any other green)
  • 1 2-3 inch piece of parmigiano rind if unavailable, just add 1 tbsp grated parm to the finished soup).
  • salt
  • freshly ground black pepper
  • ciabatta bread, sliced and toasted

Instructions

  • In a small skillet set over medium heat. heat 1/4 cup oil and turn heat down to low.  Add the garlic and poach for about 3 minutes (making sure it doesn't brown).  Remove the skillet from the heat and let it sit for 20 minutes to infuse the oil and soften the garlic.
  • In a large soup pot, heat the remaining (2 tbsp) oil over medium heat and add the chopped onion; cook slowly until onion softens and begins to brown.
  • Add in stock and chopped kale; cook over medium heat until greens are wilted (about 5-7 minutes). Then add beans and the cheese rind and simmer over low heat for 20 minutes. Season to taste
  • Pour in the garlic/oil mixture and and stir well. Pour into soup bowls and serve with an extra drizzle of olive oil (if using) and place a piece of toasted bread on top (the soup will start to absorb into the toast but eat it while it's still a bit crunchy...it's so epic!!)