Hearty Tuscan soup blending white beans, kale, vegetables, and crisp sourdough croutons.
# Ingredients:
→ Vegetables
01 - 2 tablespoons extra-virgin olive oil
02 - 1 large yellow onion, diced
03 - 2 medium carrots, peeled and diced
04 - 2 celery stalks, diced
05 - 3 garlic cloves, minced
06 - 1 small fennel bulb, cored and diced (optional)
07 - 1 small zucchini, diced
08 - 1 bunch Tuscan kale, stemmed and chopped (about 4 cups)
09 - 1 Yukon gold potato, peeled and diced
10 - 1 can (14.5 ounces) diced tomatoes with juice
→ Beans and Broth
11 - 2 cans (15 ounces each) cannellini beans, drained and rinsed
12 - 6 cups vegetable broth
13 - 1 bay leaf
14 - 1 teaspoon dried thyme
15 - 1 teaspoon dried oregano
16 - 1/2 teaspoon crushed red pepper flakes (optional)
17 - Salt and freshly ground black pepper to taste
→ Sourdough Croutons
18 - 4 thick slices day-old sourdough bread, cut into 1-inch cubes
19 - 2 tablespoons extra-virgin olive oil
20 - 1 garlic clove, halved
→ Finishing
21 - Extra-virgin olive oil for drizzling
22 - Freshly grated Parmigiano-Reggiano cheese (optional)
# Directions:
01 - Heat 2 tablespoons olive oil in a large Dutch oven over medium heat. Add diced onion, carrot, celery, and fennel if using. Sauté for 8 to 10 minutes until vegetables are softened and fragrant.
02 - Stir in minced garlic and cook for 1 minute until fragrant. Add diced zucchini, potato, and chopped kale. Cook for another 3 to 4 minutes, stirring occasionally.
03 - Add canned diced tomatoes with their juices, drained cannellini beans, vegetable broth, bay leaf, thyme, oregano, and red pepper flakes if using. Season generously with salt and black pepper.
04 - Bring to a boil, then reduce heat to low and simmer uncovered for 35 to 40 minutes, stirring occasionally. Partially mash some beans and vegetables with the back of a spoon to achieve a thicker, more rustic texture.
05 - Preheat oven to 400°F (200°C). Toss sourdough bread cubes with 2 tablespoons olive oil and spread on a baking sheet. Bake for 10 to 12 minutes, turning once, until golden and crisp. While warm, rub with cut garlic clove halves.
06 - Remove bay leaf from soup. Taste and adjust seasoning with additional salt and black pepper as needed.
07 - Ladle soup into bowls. Top generously with crispy sourdough croutons, a drizzle of extra-virgin olive oil, and grated Parmigiano-Reggiano cheese if desired.
