Tuscan White Bean & Kale Soup

Tuscan White Bean & Kale Soup

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.

Ingredients

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

Directions

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.

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