The combination of hearty winter greens and protein-rich beans adds up to a cozy, comforting soup that’s a nutritional powerhouse. Use any local kale you can find, and your favorite white beans—canned or dried.
Ingredients
- ¼ cup olive oil
- 1 large yellow onion, diced
- 3 large carrots, diced
- 3 teaspoons salt, divided, plus more to taste
- 1 teaspoon pepper, plus more to taste
- 6 cloves garlic, smashed
- 8 to 10 cups chopped Tuscan kale leaves (thick stems removed)
- ¼ teaspoon red pepper flakes (optional), plus more for garnish
- ½ cup dry white wine (such as Pinot Grigio)
- 6 cups vegetable or chicken stock
- 1 pound cooked white beans
- 1 Parmesan rind (optional)
- 1 bay leaf
- Grated Parmesan, for garnish
Instructions
In a large Dutch oven, heat olive oil over medium heat. Add onion, carrot, 1 teaspoon salt and pepper. Cook, stirring often, until onion is translucent, about 5 minutes. Add garlic; cook, stirring often, until slightly toasted, about 3 minutes. Add kale and red pepper flakes; stir to combine.
Add wine to pan; stir to scrape up any browned bits. Add stock, beans, Parmesan rind (if using) and bay leaf. Bring to a boil over medium-high; reduce heat to low, and simmer until kale is just tender, about 15 minutes. Remove bay leaf and Parmesan rind. Garnish servings with Parmesan and red pepper flakes, if desired.
