Fasolada & Kale Soup

Servings 4, Total Time 40 minutes

This is a twist on Fasolada, a heartwarming and delicious white bean soup, an ideal meal for a chilly day. The velvety beans, subtle sweetness of the carrots, and tender celery evoke cherished memories from my childhood. I enjoy savoring every bite of the crusty bread as it soaks up all the goodness of the soup, making me feel like I am experiencing a little piece of paradise.

Ingredients:

• 3 cups cooked cannellini beans or 2 x (425g) cans

• 1 small bunch of dinosaur kale or spinach

• 5 thick slices of a few days' old ciabatta or store-bought croutons

• 4 cups vegetable broth or water

• 1 large onion, finely diced

• 2 large carrots, finely diced

• 3 celery sticks, finely diced

• 5 garlic cloves, minced

• 2 small Yukon potatoes, peeled and diced into small cubes

• 1 can (425g) diced tomatoes

• 1 tbsp tomato paste

• 3 tbsp EVOO

• 2 sprigs fresh oregano

• 1 tsp freshly ground pepper

• 1 tsp kosher salt

• 1 Parmigiano rind, optional

• Croutons for serving, optional

• Grated Parmigiano for serving, optional

Steps:

1. Heat the olive oil in a large pot over medium heat. Add the diced onion, carrots, celery, and garlic. Cook, stirring occasionally, until the vegetables are softened, about 8-10 minutes.

2. Stir in the diced potato and cook for a few more minutes. 

3. Add the diced tomatoes, tomato paste, and vegetable broth to the pot, bringing the mixture to a boil. Once boiling, reduce to a simmer. Scoop out one cup of the cannellini beans and place them in a deep measuring cup. Use an immersion blender to puree the mixture, or transfer it to a blender.  

4. Pour the pureed mixture back into the pot with the rest of the cannellini beans, oregano, and the Parmigiano rind. Bring the soup to a simmer and cook for 15 minutes or until the beans are tender but still intact.  

5. While the soup is simmering, chop the kale into bite-sized pieces and add it to the pot. Cook for 10  minutes or until the kale is tender yet still vibrant green. 

6. Season the soup with salt and black pepper. Remove the parmesan rind.

7. Place the croutons in serving bowls. Ladle the soup over them and garnish with optional grated parmesan cheese and enjoy!

Notes:

1. Dinosaur kale, also known as Lacinato kale or Tuscan kale, depending on where you live, is a unique variety of kale that shares the same characteristics regardless of its name. The term "Dinosaur" arises from its bumpy and textured leaves, which resemble the skin of a reptile. It has long, dark green leaves that are more flat than the more common curly-leaf kale. Its flavor profile is characterized by a delicate texture, making it a preferred choice for salads and sautéing. The slightly sweet taste can appeal more to those who find the bitterness of other kale varieties off-putting.

2. You can find the recipe for the croutons in the “Pantry Essentials” section.