Cook what you grow
Tuscan Kale and White Bean Soup
A rustic, garlicky pot of greens and creamy white beans: the soup that makes a cool evening and a bed of kale feel like good planning.
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Ingredients
serves 4From the garden
- 1 bunch kale (or chard, collards, komatsuna, or other sturdy greens), stems removed, leaves torn
- 1 medium yellow onion, diced
- 2 medium carrots, diced
- 5 cloves garlic, sliced
From the pantry
- 2 cans canned white beans (cannellini), drained and rinsed
- 6 cups vegetable stock
- 3 tbsp olive oil · plus more for drizzling
- ¼ tsp red pepper flakes (optional)
- Parmesan cheese (optional) · for serving
- crusty bread (optional) · for serving
- salt · to taste
- black pepper