Description
A comforting Tuscan vegetable soup featuring beans, greens, and stale bread, perfect for chilly evenings.
Ingredients
- 2 cups cannellini beans, cooked or canned
- 1 bunch kale, chopped
- 1 onion, diced
- 2 carrots, diced
- 2 celery stalks, diced
- 4 cloves garlic, minced
- 6 cups vegetable broth
- 2 cups diced tomatoes
- 3 cups stale bread, torn into pieces
- 2 teaspoons thyme
- Salt and pepper to taste
- Olive oil for drizzling
Instructions
- Heat olive oil in a large pot over medium heat. Add diced onion, carrots, and celery. Sauté until softened, about 5 minutes.
- Add minced garlic and thyme, cooking for an additional minute.
- Stir in the chopped kale and cook until wilted.
- Add cannellini beans, diced tomatoes, and vegetable broth. Season with salt and pepper and bring to a boil.
- Reduce heat and let the soup simmer for about 20 minutes.
- Add torn stale bread, stirring to combine, and cook for an additional 10 minutes.
- Serve hot with a drizzle of olive oil on top.
Notes
Feel free to customize with other seasonal vegetables or herbs to suit your taste. Adjust the amount of stale bread based on your preference.
