This vegetarian soup is a hearty, stick-to-your-ribs dish that’s filling and perfect for a cool night. It's a flavorful and delicious take on the Tuscan peasant stew that comes together in one pot with a thick warming broth, cannellini beans, a plethora of veggies including tomatoes, kale, carrots, and celery, then topped with Parmigiano-Reggiano. Yum! GET THE RECIPE ►► https://f52.co/3tMT5OmPREP TIME: 15 minutesCOOK TIME: 45 minutesSERVES: 4 INGREDIENTS2 tablespoons extra-virgin olive oil, plus more for serving1 large onion, chopped2 carrots, peeled and chopped2 celery stalks, chopped3 garlic cloves, thinly sliced1/8 teaspoon red pepper flakes (up to 1/4 teaspoon, depending on how spicy you like it)Kosher salt and freshly ground pepper1 tablespoon tomato paste1 bunch Tuscan kale (about 10 ounces), stems and tough center ribs removed, leaves chopped1 (14 1/2-ounce) can diced tomatoes4 cups low-sodium vegetable stock, chicken stock, or water4 sprigs thyme1 Parmesan rind1 bay leaf1 (15 1/2-ounce) can cannellini beans, rinsed and drained2 cups cubed day-old or stale breadSUBSCRIBE TO FOOD52 ►► https://f52.co/2HN7Dp8CONNECT WITH FOOD52Web: https://food52.comFacebook: https://www.facebook.com/food52Instagram: https://www.instagram.com/Food52Pinterest: https://www.pinterest.com/food52Twitter: https://twitter.com/Food52TikTok: https://www.tiktok.com/@food52Food52 newsletter: https://f52.co/newsletterABOUT FOOD52As a one-stop shop for joyful living, Food52 connects discerning home cooks with the interests they're passionate about via award-winning food and lifestyle content across platforms. We provide our audience with the recipes and solutions they crave to eat thoughtfully, live joyfully, entertain beautifully, and travel differently.
