Tuscan Kale and White Bean Soup

From the garden

• 1 bunch kale (or chard, collards, 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

1. Warm the olive oil in a soup pot over medium heat. Cook the onion and carrots with a pinch of salt until softened, about 6 minutes, then add the garlic and pepper flakes and cook 1 minute, until fragrant.
2. Add the stock and one can of the beans. Mash the second can roughly with a fork and stir it in too — the mashed beans are what make the broth creamy without any cream.
3. Bring to a simmer, then pile in the greens by the handful, stirring each addition until it wilts. Simmer 12–15 minutes for tender greens like chard, closer to 20 for kale or collards, until completely silky.
4. Season generously with salt and black pepper — bean soups drink up more salt than you expect. Taste a spoonful with a leaf of greens and adjust.
5. Ladle into bowls and finish with a drizzle of olive oil, plus Parmesan and crusty bread if you like.