Tuscan Kale, White Bean, and Focaccia Soup

Monday, January 2, 2012

I'm kicking off 2012 with a recipe inspired by the tradition of serving greens for New Year. In the South, collards and other leafy greens, such as kale are considered lucky because of their resemblance to money. This is a really simple and healthy recipe that is good any time you need a little comfort food. It can also easily be made vegan by omitting the parmesan.

Tuscan Kale, White Bean, and Focaccia Soup
(based on the recipe from Sunset Magazine)
  • 2 to 2 1/2 quarts veggie broth
  • 2 15 oz cans cannellini beans (drained and rinsed)
  • 8 to 10 garlic cloves (crushed)
  • 10 fresh sage leaves (chopped)
  • 1 tsp red chili flakes, divided (use 1/2 tsp divided if you like it less spicy)
  • 2 bunches Tuscan kale, stems and coarse ribs removed 
  • 3 sprigs fresh rosemary
  • 6 oz focaccia bread (I used rosemary focaccia), torn into 1 1/2 in pieces
  • 1/2 c  grated parmesan
  • 1/2 tsp sea salt 
  • pepper to taste
  • about 1/4 c extra virgin olive oil
1. In a 5- to 6- qt pot, add the broth, garlic, sage, 1/2 tsp chili flakes, 2 cans of beans, and 1/2 tsp salt. Bring to a boil.
2. As soon as the water is boiling, add the kale, rosemary, and the remaining chili flakes, boil until tender, about 10-15 min. Reduce heat and simmer for 5 min. Remove from heat.
3. Stir the bread into the soup with salt and pepper to taste. cover and let stand until bread is very soft, 5-10 min.
4. Reheat soup over medium heat until steaming, adding more broth if you would like a "soupier" texture. Ladle into bowls top with parmesean and a drizzle of olive oil and enjoy!

 photo source: Sunset


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