Some evenings call for a comforting pot of soup without a long afternoon of cooking. Creamy white beans, tender kale, and tomatoes simmer with onions, garlic, and a splash of white wine in this hearty, Tuscan-inspired supper. Blending a portion of the vegetables gives the broth body, while Parmesan adds a savory richness without cream.
Canned beans make this an easy weeknight meal, although beans cooked from dried work beautifully, too. Serve with warm, crusty bread for dipping, and enjoy the pleasure of turning a few everyday ingredients into a welcoming dinner.
INGREDIENTS:
3 tablespoons olive oil
½ medium red onion, diced
½ medium yellow onion, diced
3 garlic cloves, minced
¼ teaspoon red pepper flakes, or to taste
¼ cup dry white wine, or additional vegetable broth
8 small to medium ripe tomatoes, cored and chopped (approximately 1½–2 pounds)
2 cups vegetable broth, plus more as needed
2 (15-ounce) cans Great Northern or cannellini beans, drained and rinsed
1 bunch kale, tough stems removed and leaves chopped (approximately 4 cups lightly packed)
1 cup freshly grated Parmesan cheese, plus more for serving
Salt and freshly ground black pepper, to taste
METHOD:
Heat the olive oil in a large soup pot or Dutch oven over medium heat. Add the red and yellow onions and cook for 8–10 minutes, stirring occasionally, until softened.
Stir in the garlic and red pepper flakes. Cook for about 30 seconds, just until fragrant.
Pour in the wine and simmer for 2–3 minutes, stirring to loosen any browned bits from the bottom of the pot.
Add the chopped tomatoes and a small pinch of salt. Cook over medium-low heat for about 15 minutes, stirring occasionally, until the tomatoes soften and release their juices.
Stir in the 2 cups vegetable broth. Transfer about half of the tomato and onion mixture to a heatproof bowl and blend with an immersion blender until smooth. Return it to the pot.
Alternatively, use an immersion blender directly in the pot, blending briefly and leaving plenty of vegetable pieces for texture.
Stir in the beans and chopped kale. Bring to a gentle simmer and cook for 10–15 minutes, stirring occasionally, until the kale is tender and the beans are heated through. Add more broth as needed for your preferred consistency.
Reduce the heat to low. Gradually stir in the Parmesan, a handful at a time, allowing each addition to melt into the soup. Avoid boiling after adding the cheese.
Taste and adjust the salt, black pepper, and red pepper flakes. Ladle into bowls and serve with additional Parmesan, if desired.
YIELD: Serves 4–6.
COOK’S NOTES:
Using beans cooked from dried: Substitute approximately 3 cups cooked, drained white beans for the canned beans. Their cooking liquid can replace some or all of the vegetable broth.
A pantry alternative: Replace the fresh tomatoes with 1 (28-ounce) can whole peeled tomatoes, crushed, with their juices.
Choose your greens: Tuscan kale, also called lacinato or dinosaur kale, works especially well. Curly kale is another good choice. For a quicker-cooking option, substitute spinach and stir it in during the final few minutes.
Grate the cheese fresh: Finely grated Parmesan generally incorporates more smoothly than packaged shredded cheese. Add it gradually over low heat.
Make it your own: Keep the soup thick and spoonable, or add extra broth for a lighter bowl. A little fresh lemon juice at the end can brighten the flavor if needed.
SERVING SUGGESTIONS:
Serve with toasted country bread, garlic toast, or warm focaccia. For an especially simple supper, spoon the thicker soup over a slice of toasted bread and finish with a drizzle of olive oil.
