- Prep Time: 15 mins
- Cook Time: 15 mins
- Total Time: 30 mins
- Yield: 2 servings
This cozy, savory Tuscan soup is simmered with a soffritto cooked in peppery olive oil; earthy, rustic bread; and small, thin-skinned white beans.
Ingredient:
- 1/2 cup extra-virgin olive oil, plus more for drizzling
- 1 large yellow onion, finely chopped (about 2 1/2 cups)
- 1 large carrot, peeled and finely chopped (about 1 cup)
- 1 celery stalk, finely chopped (about 1/2 cup)
- 2 teaspoons kosher salt, divided, plus more to taste
- 8 garlic cloves, finely chopped (about 1/4 cup)
- 1/4 teaspoon crushed red pepper (optional)
- 1 (15-ounce) can crushed tomatoes (preferably San Marzano)
- 1 cup unoaked dry white wine
- 9 cups chicken stock or water, divided
- 3 slices day-old rustic country bread (1/2-inch thick), crusts discarded, cut into 1/2-inch cubes
- 1 large bunch lacinato kale, stemmed and cut into 1-inch pieces
- 1 Parmesan cheese rind (optional)
- 2 (15-ounce) cans cannellini beans, drained and rinsed, divided
- Freshly ground black pepper, to taste
- Grated Parmesan cheese, for garnish
