This soup has become a staple during cooler months. It's flavorful, very filling, and naturally gluten- and dairy-free. I've made it for three winters now, but with more frequency than ever in recent weeks as we've discovered it's Liam's very favorite food. He'll spit out pieces of chocolate cake, but he'll eat bowl after bowl of this. Go figure. I like to double the recipe to save in the fridge for easy lunches. It also freezes well.
Tuscan White Bean Soup with Kale
Adapted from A Lovely Morning
1/4 cup olive oil
3 medium size yellow onions, diced
3 cloves garlic, finely chopped
1 1/2 cup carrots, thinly sliced
2 sprigs fresh rosemary, roughly chopped
2-3 tablespoons fresh thyme
1 28-oz. can diced tomatoes in juice
3 15-oz. cans white cannellini beans
A few handfuls of chopped Tuscan kale, de-ribbed
Pinch of red chili flakes
Salt & pepper
1. Cook chopped onions and garlic in olive oil over medium heat with a pinch of salt until soft, about 5 minutes. Add thyme and rosemary, then add carrots until the mixture is soft and fragrant, about 5 more minutes. Add salt and pepper as you go, tasting the mixture along the way.
2. Add tomatoes and juice, along with a pinch of red chili flakes. Simmer for 2-3 minutes.
3. Add beans and their broth and bring to a boil. Turn down the heat and simmer, then use a potato masher to mash some of the beans. If you like an even smoother consistency, you can use an electric hand blender. Finally, stir in the kale. Add salt and pepper, if necessary, and (if you aren't on a dairy-free diet) garnish with sharp parmesan or cheddar when serving. It tastes even better the next day.
PS - The kitchen help…