Tuscan soup is an Italian classic made with cannellini beans, kale, tomatoes, dried bread & a soffritto of garlic & vegetables. The perfect cold-weather meal.
(* If you prefer a meatier taste to your soup, an ounce or two of pork works well in this dish for flavoring. *We suggest to use Tuscan kale when in season Sept – Oct, also called dinosaur kale).
- SERVES: 8
- LEVEL: Super Simple
- To create your soffritto, heat the olive oil in a large soup pot over medium heat. Add the vegetables and sauté, stirring every few moments to cook evenly. Cook the soffritto until it becomes a deep golden color. A good soffritto takes a little practice to get right. Don’t let your soffritto burn!
- Purée 1 cup of the cannellini beans with 1 cup of water and set aside. This will be used to thicken the soup.
- To the soup pot containing the soffritto, still over medium heat, add the parsley and a little salt and pepper. Add the tomatoes to the soffritto mixture and cook for about 5 minutes, stirring constantly. Add the cannellini beans and stir well. Add the bean purée to the pot, as well as the rest of the water. Stir and bring to a slow boil*.
- Add the kale, stir well and bring to a slow boil again. Stir the bread into the soup and reduce the heat to low. Cover and simmer on low for 2 hours. Check the flavors every 30 minutes or so and add salt and pepper to taste.
- Serve in heated earthenware bowls with filone bread (you may substitute any dense rustic Italian bread), an assortment of olives and Chianti wine.