Kale And Bean Soup

A wholesome and hearty soup combining tender kale, creamy cannellini beans, potatoes, and tomatoes in rich homemade chicken stock. Garnish with fresh rosemary and optional cheesy toast for a comforting, flavorful dish perfect for lunch or dinner.

Recipe Information

Total Time:

Yield:

8 servings

Ingredients

1 tablespoon olive oil

1 large onion, chopped

4 cloves garlic, minced

5 cups Homemade Chicken Stock

2 cups cubed Yukon gold potatoes

1 (28-ounce) can diced tomatoes, undrained

1 tablespoon chopped fresh rosemary

1 recipe Cheese Toasts, optional

3 cups loosely packed fresh kale leaves

2 (15-ounce) cans cannellini beans, drained and rinsed

½ teaspoon crushed red pepper

Black pepper, to taste

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Cheese Toasts

French baguette

⅓ cup garlic-infused olive oil

⅓ cup shredded Parmesan cheese

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Directions

In a stockpot heat 1 tablespoon olive oil over medium heat. Add onion. Cook until softened, stirring occasionally. Add garlic; cook for 1 minute. Stir in stock, potatoes, undrained tomatoes and rosemary. Bring to boiling; reduce heat. Simmer, covered, for 30 minutes.
Prepare Cheese Toasts. After cooking soup for 30 minutes, stir kale, beans and ½ teaspoon red pepper into soup and cook for 10 minutes more. Season to taste with black pepper.

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Cheese Toasts

Preheat oven to 350°F. Cut French baguette into 16 (½-inch) slices. Place slices on a rimmed baking pan. Brush with garlic-infused olive oil. Bake for 5 minutes. Sprinkle shredded Parmesan cheese on top and bake 5 minutes more. Cool on a wire rack.

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