📝 About This Recipe
Transport your senses to the rolling hills of Tuscany with this hearty, soul-warming bean soup. This classic 'cucina povera' dish elevates humble ingredients like creamy Cannellini beans, earthy Lacinato kale, and aromatic herbs into a rich, complex masterpiece. Thickened naturally with a portion of blended beans and finished with a luxurious swirl of extra virgin olive oil, it is the ultimate comfort food for a chilly evening.
🥗 Ingredients
The Aromatic Base (Soffritto)
- 3 tablespoons Extra Virgin Olive Oil (high quality)
- 1 large Yellow Onion (finely diced)
- 2 medium Carrots (peeled and diced into 1/2 inch rounds)
- 2 pieces Celery Stalks (finely diced)
- 4 pieces Garlic Cloves (minced)
The Heart of the Soup
- 3 cans (15 oz each) Cannellini Beans (rinsed and drained; or 4 cups cooked dried beans)
- 6 cups Vegetable or Chicken Broth (low sodium preferred)
- 1 can (14.5 oz) Diced Tomatoes (with juices)
- 1 large bunch Lacinato Kale (Dinosaur Kale) (stems removed, leaves roughly chopped)
- 1 piece Parmesan Rind (approx 2-3 inches; adds incredible umami depth)
Herbs and Seasoning
- 1 sprig Fresh Rosemary (left whole)
- 2 sprigs Fresh Thyme (leaves stripped from stem)
- 1/2 teaspoon Red Pepper Flakes (optional, for a subtle heat)
- 1 teaspoon Kosher Salt (plus more to taste)
- 1/2 teaspoon Black Pepper (freshly cracked)
For Garnish
- 1/4 cup Grated Pecorino Romano or Parmesan (for sprinkling)
- 6 slices Crusty Italian Bread (toasted or grilled)
👨🍳 Instructions
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1
In a large heavy-bottomed Dutch oven or stockpot, heat the extra virgin olive oil over medium heat until shimmering.
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2
Add the diced onion, carrots, and celery. Sauté for 8-10 minutes, stirring occasionally, until the vegetables are softened and the onions are translucent.
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3
Stir in the minced garlic and red pepper flakes. Cook for just 1 minute until fragrant, being careful not to burn the garlic.
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4
Add the diced tomatoes (with their juices) and the fresh thyme. Use a wooden spoon to scrape any browned bits from the bottom of the pot.
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5
Take one can (about 1.5 cups) of the drained Cannellini beans and place them in a small bowl with a splash of broth. Mash them into a paste with a fork or use a blender; this will create a beautiful, creamy texture for the soup base.
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6
Add the mashed beans, the remaining whole beans, and the broth to the pot. Stir well to combine.
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7
Drop in the Parmesan rind and the whole rosemary sprig. Bring the mixture to a gentle boil.
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8
Reduce the heat to low, cover partially, and let the soup simmer for 20-25 minutes. This allows the flavors to meld and the vegetables to become tender.
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9
Remove the rosemary sprig and the Parmesan rind (which should be soft now) and discard them.
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10
Add the chopped kale to the pot. Stir until the kale is wilted and tender, which should take about 5-7 minutes.
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11
Taste the soup and season with kosher salt and freshly cracked black pepper. Adjust seasoning as needed based on the saltiness of your broth.
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12
Ladle the hot soup into deep bowls. Place a slice of toasted Italian bread in the bottom of the bowl or on top, drizzle with a fresh stream of olive oil, and finish with a generous dusting of grated cheese.
💡 Chef's Tips
Always use a Parmesan rind if you can find one; it acts as a 'flavor bomb' that adds richness without heavy cream. For the best texture, use Lacinato (Dino) kale rather than curly kale, as it holds its shape better and has a sweeter flavor. If the soup becomes too thick upon standing, simply splash in a little extra broth or water when reheating. Don't skip mashing some of the beans! This traditional technique gives the soup a luxurious body without adding flour or starch. If using dried beans, soak them overnight and simmer until tender before adding to the recipe for the most authentic flavor.
🍽️ Serving Suggestions
Serve with a glass of crisp Chianti or a dry Sangiovese to complement the Italian flavors. Pair with a simple arugula salad dressed with lemon and shaved fennel for a refreshing contrast. Rub a raw garlic clove over the toasted bread slices before serving for an extra punch of flavor. A side of roasted Italian sausages (sweet or spicy) makes this a very filling multi-course meal. Finish with a squeeze of fresh lemon juice just before serving to brighten the earthy bean flavors.