Description
Made with cannellini beans, garlic, celery, leek, carrots, kale, and plenty of baked bread to soak up the flavorful broth, this classic Italian soup is pure comfort in a bowl.
Ingredients
Units
Scale
- 8 ounces day old crusty bread such as baguette or sourdough
- 2 tablespoons olive oil, plus extra for drizzling
- 1 leek, finely chopped
- 3 garlic cloves, finely chopped
- 2 celery stalks, finely chopped
- 2 medium carrots, finely chopped
- 2 cup kale, finely chopped
- 2 cups canned cannellini beans or navy beans, rinsed and drained
- 5 cups water
- 1 teaspoon sea salt
- 1 bouquet garni, or 1 teaspoon mix of dried thyme and oregano
- 2 tablespoons tomato paste
- Grated parmesan cheese, for serving
Instructions
- Prep the tray and bread. Preheat the oven to 380ºF. Cover a baking tray with parchment paper. Break the bread into chunks and place them on the parchment paper.
- Bake the bread. Drizzle olive oil over the bread and toss it. Lay the bread flat so it’s flat in one layer. Bake in the oven for 8 to 10 minutes, until the bread is golden brown. Turn the heat off, take the bread out of the oven and set aside.
- Start the soup. In a large cooking pot over medium high heat, add the olive oil, leek, garlic, and celery. Cook for 2 minutes, until the leek and celery have softened.
- Cook the soup. Add the carrots, kale, beans, water, salt, bouquet garni, and tomato paste. Stir and bring the soup to a boil.
- Simmer it. Turn the heat down to a simmer, cover the pot with a lid, and cook for 25 minutes.
- Serve it. Add half of the bread to the soup and leave for 1 minute, until the bread absorbs the soup and softens. Serve the soup into individual bowls and top with 1 or 2 baked pieces of bread and grated parmesan cheese.
Notes
Storage: Save the leftover soup in a storage container and refrigerate for up to 3 days. If all the bread hasn’t been added to the soup, save it separately in a storage bag, or wrapped in plastic wrap.
Nutrition
- Serving Size: 1 bowl
- Calories: 295
- Sugar: 6.6g
- Sodium: 1001mg
- Fat: 9g
- Saturated Fat: 1.4g
- Unsaturated Fat: 1.6g
- Trans Fat: 0g
- Carbohydrates: 46.3g
- Fiber: 3.7g
- Protein: 11g
- Cholesterol: 0mg
