Description
A hearty Tuscan soup made with vegetables, beans, and stale bread, topped with crispy skin for added texture.
Ingredients
Scale
- 2 cups chopped kale
- 1 cup diced carrots
- 1 cup diced celery
- 1 onion, chopped
- 4 cloves garlic, minced
- 2 cups diced tomatoes
- 1 can cannellini beans, drained and rinsed
- 4 cups vegetable broth
- 4 slices stale bread
- 1/4 cup olive oil
- 1 tablespoon fresh thyme
- Salt to taste
- Pepper to taste
Instructions
- In a large pot, heat olive oil over medium heat.
- Add onion, garlic, carrots, and celery; sauté until soft.
- Stir in diced tomatoes, beans, and vegetable broth; bring to a boil.
- Add kale and thyme; simmer for 10 minutes.
- Meanwhile, toast the bread until crispy.
- Serve the soup hot, topped with crispy bread and additional olive oil.
Notes
- For extra flavor, add parmesan cheese rind while simmering.
- Feel free to use any leftover vegetables.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 bowl
- Calories: 350
- Sugar: 4g
- Sodium: 800mg
- Fat: 14g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 10g
- Protein: 15g
- Cholesterol: 0mg