Soup with Tuscan Kale and Aromatic Sauce

Soups | Italian cuisine

⏳ Time

50 minutes

🥕 Ingredients

🍽️ Servings

Description

Soup with Tuscan Kale and Aromatic Sauce

Ingredients

Oregano - 3 pieces
Rosemary - 3 pieces
Bay leaf - 2 pieces
Olive Oil - 0.3 cups
Onion - 1 head
Leek - 1 stalk
Carrot - 2 pieces
Celery stalk - 2 pieces
Garlic - 6 cloves
Dried Red Pepper - ½ g
Salt - to taste
Tomato Paste - 2 tablespoons
Tomatoes - 29.6 oz
Parmesan cheese (rinds) - 2.1 oz
White Beans - 15.9 oz
Ground Black Pepper - to taste
Potato - 12.7 oz
Tuscan kale - ½ piece
Basil - 2.5 oz
Grated Parmesan cheese - 2 tablespoons
Grated Lemon Zest - 1 teaspoon

Step by Step guide

Step 1

Tie the oregano, rosemary, and bay leaf with kitchen twine.

Step 2

Heat the oil in a heavy pot over medium heat. Add the onion, leek, carrot, celery, garlic, and dried red pepper; season with salt. Sauté for 10-12 minutes until the onion is translucent and the carrot is tender. Add the tomato paste and cook, stirring, for about 3 minutes until the paste darkens.

Step 3

Add the tomatoes, breaking them up with your hands, then add the bundle of tied herbs, the Parmesan rinds if available, and 6 cups of water or the water used to cook the beans, or a mixture of both. Season with salt and pepper, and bring to a boil.

Step 4

Add the potato, reduce the heat, and simmer for 20-25 minutes until the potato is tender. Add the Tuscan kale and beans; simmer for about 5 minutes until the kale is tender. Remove the Parmesan rinds and the bundle of herbs.

Step 5

Can be prepared in advance: the soup can be made up to 2 days before serving. Cool, transfer to a jar with a tight lid, and store in the refrigerator.

Step 6

Blend the garlic and basil in a blender. Transfer to a small bowl and mix with the oil, Parmesan, and lemon zest; season with salt. Serve the soup drizzled with the sauce.