• Yield : 6 servings
  • Prep Time : 30m
  • Cook Time : 40m
  • Ready In : 55m
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  • 1 tablespoon extra-virgin olive oil, plus more for drizzling
  • 1 onion, chopped
  • 1 carrot chopped
  • 1 rib celery, preferably with leaves, chopped
  • Kosher salt and freshly ground black pepper
  • One 28-ounce can whole tomatoes, chopped
  • 3 cups reduced-sodium vegetable broth
  • 1 teaspoon chopped fresh thyme
  • 1 bunch Tuscan kale, center ribs removed, leaves coarsely chopped
  • One 10-ounce can cannellini beans, rinsed and drained
  • 2 large slices peasant bread, cut into chunks
  • Freshly shaved Parmesan, for serving


Step 1

Heat the olive oil in a large Dutch oven or soup pot over low heat. Add the onions, carrots, celery and a pinch of salt. Cover and cook, stirring occasionally, until softened, about 7 minutes. Add the tomatoes (with their juices), broth and thyme and bring to a boil. Reduce to a simmer and cook, partially covered, for 15 minutes, until the vegetables are very tender and the flavors meld. Season with salt and pepper.

Step 2

Add the kale and simmer, covered, until soft, another 15 minutes. Add the beans and bread and simmer until the bread starts to soften, 5 more minutes.

Step 3

Ladle the soup into bowls, drizzle with olive oil and sprinkle with shaved Parmesan.

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