Tuscan Style Bean and Kale Soup - Easy Meals with Video Recipes by Chef Joel Mielle - RECIPE30

Tuscan Style Bean and Kale Soup - Easy Meals with Video Recipes by Chef Joel Mielle - RECIPE30

Tuscan Style Bean and Kale Soup

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Tuscan Style Bean and Kale Soup

A Deliciously Hearty Soup for a Rainy day!

Today, we’re diving into a heartwarming Tuscan-style recipe that’s perfect for those cozy, cold, and wet days when you need something to warm your soul. We start by chopping up onions, leeks, carrots, celery, and zucchini, along with roughly cut kale leaves. In a heavy-bottomed pot, we sweat these veggies with oregano and garlic, infusing the kitchen with tantalising aromas.

Now, here’s the twist: the Tuscan connection with my flair. This recipe takes its inspiration from the rustic kitchens of Tuscany, where hearty soups like this are a staple. Tuscans have been masters of turning humble ingredients into culinary masterpieces for centuries, and this dish is no exception. The use of beans, tomatoes, and fresh herbs harks back to the region’s rich culinary heritage.

As our soup simmers away, we blend one can of beans into a velvety puree to add a little creaminess, while the other stays whole, adding texture. Seasoned with care, we let it simmer for a good 60 minutes, infusing all those flavours. Then, we add the diced zucchini and kale, letting them meld into the mix. Finally, a touch of shredded basil, and you’re ready to serve with a sprinkle of Parmesan cheese.

It’s a delightful taste of Tuscany right in your own kitchen, perfect for those chilly days when you need some warmth and comfort in a bowl. Enjoy!

Ingredients

5 tbsp olive oil 1 large brown onion 1 large whole leek 2 medium carrots 2 celery sticks
2 tsps. dried oregano
1 tbsp tomato paste
2 garlic cloves
6 cups chicken or vegetable stock (plus optional 2 cups water) 1 x 14oz - 400g can of peeled tomatoes
2 x 14oz cans of 400g cannellini beans
8oz -230g (half bunch) washed kale
1 Fresh bunch of basil 1 large zucchini Parmesan cheese (grated)
Salt and pepper

Steps

Step 1
Chop the onion, leek, carrots, celery and zucchini. Roughly cut the kale leaves without the stems.
Step 2
Place a heavy bottomed saucepan or Dutch oven over medium heat. Add olive oil, once hot, throw in the chopped onion, leek, carrots and celery. Sprinkle in the oregano and leave to sweat on low heat for approx. 15 minutes. Stir occasional and do not brown. Stir in the tomato paste and add minced garlic. Cook a couple more minutes.
Step 3

Pour in the stock and crushed tomatoes, and bring to a gentle simmer, reduce to a low heat. Add water if you like you soup a little less hearty.
Step 4

Empty one of the cans of beans into a food processor and blend into a smooth puree. For the second can, simply drain and add both the blended and drained whole beans to the soup pot. Season with salt and pepper, and simmer gently for 60 minutes, stirring occasionally.
Step 5

After 60 minutes, add the finely diced zucchini and chopped kale leaves (stalks removed). Cover again and simmer for a further 20 minutes. Taste for seasoning, add salt and pepper to taste. Turn off heat, and add shredded basil just before serving. Serve with finely grated Parmesan cheese. Garnish with small basil leaves.

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