This soup is traditionally made with dried or stale bread cubes stirred into the soup to thicken it. I prefer to toast sliced bread with olive oil in a 350 degree oven or grill it, then pour the soup over.
|1 cup||cooked cranberry beans (reserve the cooking liquid)|
|2||yellow onions, diced|
|2||celery stalks, diced|
|5||cloves of garlic|
|1 cup||canned diced tomatoes|
|1||bunch Tuscan kale, washed, stems removed and cut into thick ribbons|
|1 tbsp||chopped herbs (thyme, rosemarry, and/or sage)|
|1||loaf country sourdough, cut into 1″ slices and toasted with olive oil|
|3 cups||vegetables or chicken stock and/or bean liquid|
|–||Parmesan cheese (optional)|
Heat a heavy bottomed soup pot over medium heat and add enough oil to cover the bottom. Add the diced carrots, onions, and celery and saute until soft, stirring in a little salt. The salt will help to sweat the vegetables while they cook and prevent them from browning. Then add the herbs, bay leaf, and garlic and cook for another minute before adding the kale and diced tomatoes.
Cook this for another 7 minutes or so. Add 3 cups of stock and 1 cup of the bean cooking liquid, or enough to just cover the ingredients. Add in the beans and cook together until thoroughly warmed. Taste the soup and adjust seasoning. Remove the bay leaf and ladle over your toasted bread. Serve hot and garnish with pepper and parmesan cheese (optional).