Description
Hearty Tuscan bread soup brimming with beans, kale, and parmesan. A perfect chilly-evening comfort food.
Ingredients
Units
Scale
- 2 tbsp extra virgin olive oil
- 4 slices Prosciutto di Parma
- 1 small onion (chopped)
- 2 ribs celery (chopped)
- 2 cups (473 ml) kale (chopped)
- 2 carrots (peeled and chopped)
- 2 cloves garlic (chopped)
- 1 tbsp tomato paste
- 4 sun dried tomatoes (chopped)
- 1 bay leaf
- 4 sprigs fresh thyme, leaves removed from stem
- 1 sprig fresh rosemary, leaves removed from stem
- 1 15 oz (425 g) can diced tomatoes
- 1 15 oz (425 g) can Cannellini beans
- 4 cups (946 ml) chicken stock
- 1 cups (237 ml) grated Parmesan cheese
Instructions
- Heat one tablespoon of olive oil in a stock pot over medium-high heat (approximately 375-400°F/190-204°C). Add prosciutto, cook until browned and crisp, then remove and set aside.
- Add another tablespoon of olive oil, onion, celery, and carrots to the pot. Cook, stirring occasionally, until tender (about 8 minutes).
- Add garlic, kale, tomato paste, sundried tomatoes, and herbs. Cook for 1 minute.
- Pour in tomatoes, Cannellini beans, and chicken stock. Bring to a boil, then reduce heat to medium-low (approximately 300-325°F/150-163°C). Simmer for 20 minutes, until tomatoes are broken down and some liquid has reduced.
- Preheat oven to 500°F (260°C). Lightly toast bread in the preheated oven.
- Cover the soup with toasted bread, Parmesan cheese, and a drizzle of olive oil. Bake for 10 minutes at 500°F (260°C), until cheese is melted and bread is lightly browned.
- Serve as is with a bread ‘crouton’, or gently mash bread into the soup. Top with prosciutto.
Notes
- For a richer flavor, use homemade chicken stock instead of store-bought.
- If you don’t have sun-dried tomatoes, you can substitute 1/2 cup of chopped fresh tomatoes.
- Leftovers can be stored in the refrigerator for up to 3 days and reheated gently on the stovetop.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Simmering
- Cuisine: Italian
Nutrition
- Serving Size: 1.5 cups
- Calories: 350
- Sugar: 5
- Sodium: 600
- Fat: 18
- Saturated Fat: 5
- Unsaturated Fat: 10
- Carbohydrates: 45
- Fiber: 10
- Protein: 15
- Cholesterol: 20