Ingredients
- 1/4 cup extra-virgin olive oil plus more for drizzling
- 1 large yellow onion diced
- 2 celery stalks diced
- 2 carrots diced
- 4 cloves garlic minced
- 1/4 teaspoon crushed red pepper flakes
- 1/4 cup dry white wine
- 1 (28-ounce) can whole peeled tomatoes hand-crushed
- 4 cups low-sodium vegetable broth
- 1 Parmesan cheese rind optional
- 2 cups cooked cannellini beans
- 1 bunch lacinato kale stems removed and leaves chopped
- 6 slices day-old Italian bread torn into pieces
- Salt and black pepper to taste
Instructions
- Heat olive oil in a large pot over medium heat. Add onions, celery, and carrots and cook until softened, about 10 minutes.
- Stir in garlic and red pepper flakes and cook for 1 minute. Pour in white wine and let it reduce slightly.
- Add crushed tomatoes and vegetable broth. Bring to a simmer and add the Parmesan rind if using.
- Simmer the soup for 20 minutes, then add cannellini beans and kale. Cook until the kale is tender, about 10 minutes.
- Stir in the torn bread pieces and cook until the bread is soaked and the soup thickens, about 10 minutes. Season with salt and pepper.
- Serve hot, drizzled with extra olive oil if desired.
