This soup is super easy to make and is filling enough to serve at a soup party… and reheats well for later in the week!
Pick up the best bread for this recipe + all of your favorite winter comfort soups at Le Manna Bread in downtown Myrtle Beach!
based on The NY Times Cooking Ribollita recipe… here’s the simplified way I made it!
Kale & Bean Soup
topped with toasted parmesan bread
Ingredients
- Crusty bread
- Parmesan
- Olive Oil
- 15 oz can fire roasted diced tomatoes with garlic
- 15 oz can cannellini beans
- 1/2 cup Chopped onions
- 1/2 cup Chopped celery
- 1/2 cup shredded or chopped carrots
- 4 cups chicken stock
- 2 cups loosely chopped kale
- optional: thin slices of red onion
Instructions
- Use an oven-safe pot. Sauté the onions, carrots, and celery in olive oil until soft, about 10 minutes.
- Add in tomatoes, chicken stock, and beans and bring to a boil, then simmer for about 10-15 minutes. Preheat the oven to 500 or broil.
- Slice up your bread, drizzle with olive oil, sprinkle with parmesan cheese, and add slices of red onion (optional.) Add to the top of the soup, put it in the oven until cheese is melted and the bread is toasted.
- Serve with a Chianti Classico! Enjoy!
Notes
with crusty toasted parmesan bread on top
This comfort soup deserves a delightful Italian red, like the Antinori Chianti Classico. Cheers!
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