Ingredients:

  • 2 tablespoons (30 ml) of extra-virgin olive oil
  • 1 large onion, diced
  • 2 cloves of garlic, minced
  • 2 medium carrots, diced
  • 2 celery stalks, diced
  • 2 medium potatoes, peeled and diced
  • 1 can (14 oz / 400 g) diced tomatoes, with juices
  • 4 cups (960 ml) vegetable or chicken broth
  • 1 (15 oz / 425 g) can cannellini beans, drained and rinsed
  • 4 cups (about 250 g) chopped kale or Swiss chard
  • 1 teaspoon dried thyme
  • 1 bay leaf
  • Salt and pepper to taste
  • 4-5 slices of stale country bread (preferably Tuscan)

Instructions:

  1. In a large pot, heat olive oil over medium heat.
  2. Add onion and garlic; sauté until translucent (about 5 minutes). Add carrots and celery; cook for another 5 minutes.
  3. Stir in diced potatoes and the can of diced tomatoes; cook for 2-3 minutes.
  4. Pour in broth, add cannellini beans, thyme, and bay leaf. Bring to a boil, then reduce to a simmer.
  5. Cook for 25 minutes until potatoes are tender, stirring occasionally.
  6. Fold in the chopped kale or Swiss chard and simmer for an additional 5-7 minutes.
  7. Tear stale bread into chunks and stir into the soup. Let the soup sit for a few minutes to absorb the bread. Adjust salt and pepper to taste.
  8. Ladle the soup into bowls, drizzle with olive oil, and sprinkle with Parmesan cheese if desired.