Tuscan Bean and Kale Soup

 

Equipment

• 1 Immersion blender (or standard blender or food processor)

Ingredients

• 2 tablespoons olive oil
• 1 medium onion, diced
• 2 medium carrots, diced
• 2 medium celery stalks, diced
• 3 garlic cloves, minced
• 4 cups vegetable broth
• 2 (14 ounce or 400 gram) cans cannellini beans, drained and rinsed
• 1 teaspoon dried thyme
• Pinch red pepper flakes, or to taste
• 1 large bunch Tuscan kale (about 1 to 1 ½ pounds/450 to 675 grams), stems removed and leaves roughly chopped
• 1 tablespoon Maggi seasoning (or Bragg’s soy seasoning) liquid 

Instructions

• Coat the bottom of a large pot with the oil and place it over medium heat.
• Add the onion, carrot and celery. Sweat the veggies for about 5 minutes, stirring frequently, until they begin to soften.
• Stir in the garlic and cook it with the veggies for about a minute, until it becomes fragrant.
• Stir in the broth, beans, thyme and red pepper flakes. 
• Raise the heat and bring the broth to a boil, then lower the heat and allow the soup to simmer for about 20 minutes, until the vegetables are soft.
• Remove the pot from heat. 
• Blend about half to a third of the soup (depending on how thick you like it) either using an immersion blender or by transferring it to a blender or food processor in batches. 
• Return the soup to the burner and begin stirring in the kale, adding it in batches if needed, stirring each addition in until it wilts and another batch can be added.
• Bring the soup back up to a simmer and let it cook for about 10 minutes, until the kale is tender, stirring occasionally.
• Remove the soup from heat and stir in the Maggi seasoning (or Bragg’s soy seasoning).
• Ladle into bowls and serve.