Ingredients:

  • 2 tablespoons olive oil
  • 1 medium yellow onion, chopped
  • 2 medium carrots, peeled and chopped
  • 2 stalks celery, chopped
  • 4 cloves garlic, minced
  • 1 teaspoon dried oregano
  • ½ teaspoon dried thyme
  • Pinch of red pepper flakes (optional)
  • 8 cups vegetable broth (or chicken broth for non-vegetarian)
  • 2 (15-ounce) cans cannellini beans, drained and rinsed
  • 1 (14.5-ounce) can diced tomatoes, undrained
  • 1 bunch Tuscan kale (or regular kale), stems removed and chopped
  • 1 bay leaf
  • Salt and freshly ground black pepper to taste
  • 4 slices crusty bread, cubed (Italian bread, sourdough, or similar)
  • Grated Parmesan cheese (optional)
  • Extra virgin olive oil for drizzling (optional)

Instructions:

  1. Heat olive oil in the Dutch oven. Add onion, carrots, and celery and sauté until softened, about 5-7 minutes. Add garlic, oregano, thyme, and red pepper flakes (if using) and cook for 1 minute more.
  2. Add vegetable broth, cannellini beans, diced tomatoes (with juices), kale, and bay leaf to the pot. Season with salt and pepper. Bring to a boil, then reduce heat and simmer for at least 30 minutes, or up to an hour, allowing the flavors to meld.
  3. Remove about 2 cups of the soup and blend with an immersion blender (or in a regular blender, being careful with hot liquids) until smooth. Return the blended soup to the pot. This adds creaminess.
  4. Stir in the cubed bread. Simmer for another 5-10 minutes, until the bread has softened and thickened the soup slightly. You want it to absorb some of the liquid but still retain some texture – think of it as a flavour sponge.
  5. Remove the bay leaf before serving. Ladle soup into bowls. Top with grated Parmesan cheese (if desired) and drizzle with extra virgin olive oil (if desired). Serve hot.