This hearty and comforting Minestrone Soup is packed with cannellini beans and healthy dose of kale.
Preparation time: 25 minutes
Cook time: 35 minutes
Servings: 2 to 4
* 5 Tbs. olive oil
* 1 yellow onion, diced
* 2 carrots, peeled and coarsely diced
* 1 celery stalk, diced
* 2 garlic cloves, minced
* 2 cans (each 14 oz./440 g) cannellini beans, drained and rinsed
* 4 cups (32 fl. oz./1 l) vegetable broth
* 1 cup (4 oz./125 g) grated Parmesan cheese
* 2 fresh rosemary sprigs
* Juice of 1/2 lemon
* 1 small baguette, cut on the diagonal into 1/2-inch (12-mm) slices
* Kosher salt and freshly ground pepper
* 2 bunches kale, stems removed, leaves chopped
In a Dutch oven over medium heat, warm 3 Tbs. of the olive oil. Add the onion, carrots, celery and garlic and sauté, stirring occasionally, until the vegetables are tender, about 5 minutes. Add the beans and vegetable broth and bring to a boil. Reduce the heat to a simmer and add 1/2 cup (2 oz./60 g) of the Parmesan, the rosemary sprigs and lemon juice. Cover the pot and simmer, stirring occasionally, for 30 minutes.
Meanwhile, preheat an oven to 375°F (190°C). Brush the baguette slices on both sides with the remaining 2 Tbs. olive oil and season lightly with salt. Arrange on a baking sheet in a single layer. Bake, turning once halfway through, until the bread is golden brown and toasted, about 10 minutes. Remove from the oven and let cool slightly.
While the crostini are cooling, remove the rosemary sprigs from the soup. Add the kale and cook, stirring occasionally, until the kale is wilted and tender but still bright green, about 5 minutes. Taste the soup and season with salt and pepper.
To serve, ladle the Minestrone Soup into individual bowls and serve with the crostini and the remaining 1/2 cup Parmesan alongside. Serves 2 to 4.
(Source: Williams-Sonoma Test Kitchen)