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Tuscan kale and Bean soup


(4-6 servings)


  • extra virgin olive oil (5-6 Tbs)

  • onion (1)

  • garlic (8-10 cloves)

  • parsnip (3-4)

  • carrots (4-5)

  • celery (3-4 sticks)

  • tomato (4-5 fresh or one 28 oz jar)

  • cannellini beans (1/2 lb, soaked overnight)

  • kale (1 1/2 bunch)

  • red pepper flakes 

  • 3-4 slices of bread




  • Make croutons: cut the bread into cubes, drizzle with some olive oil and sprinkle with salt, pepper, and herbs of your choice. Bake until crispy in a 375 C oven. 


  • Cover the beans with 2-3 inches of water, add a bay leaf and bring to a boil. Simmer the beans until tender, drain and keep aside. Discard the bay leaf.


  • Saute chopped onion, carrots, parsnip, and celery in olive oil until softened, about 10 minutes.  Add the chopped tomatoes and simmer for several minutes. Stir in the cooked beans, a teaspoon of red pepper flakes and  6 cups of water. Bring to a simmer and add de-stemmed, cut up kale. Cook for 5-10 minutes.  

  • Season with salt and pepper. Drizzle each serving with olive oil and top with shaved Parmigiano Reggiano and croutons as desired. 

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