This warming and nutritious soup characterizes the traditional cuisine of Tuscany, where the flavors of life are celebrated with simple meals, rustic breads and deep red wines.
1/4 cup extra-virgin olive oil
3 garlic cloves, chopped
1/4 teaspoon red pepper flakes
Large bunch of kale (about 4-5 cups), chopped
2 cups organic vegetable broth
1 teaspoon dried basil
1 teaspoon dried thyme
1 can organic cannellini beans, rinsed and drained
2 cups finely diced tomatoes (or use canned fire roasted)
Salt and pepper to taste
Shaved Parmigiano-Reggiano for garnish
Heat olive oil over medium heat in a Dutch oven; add garlic and red pepper flakes and cook for 1 minute. Add kale and broth; bring to boil. Reduce heat and simmer for 5 minutes to wilt kale. Add basil, thyme, beans and tomatoes (with juice if using canned). Cover and simmer for 15 minutes. Season with salt and pepper. Serve with Parmigiano-Reggiano and a drizzle of olive oil, if desired.