I had a myraid of Tuscan kale, so I decided to conjure up the rustic flavors of Italy. I was also struck by a moment of clarity when I realized how WELL this meal would serve me throughout my insanely-busy week that lay ahead. Leftovers for days, friends.
I mean, really GOOD leftovers. The kind of leftover that marinates and melds within itself creating a Tuscan tatsebud euphoria. I even added these hot peppers for some kick in place of the usual red pepper flakes. I took a bite out of one to try and gauge it’s level of “KICK.” I wouldn’t recommend doing this; it was flipping hot. It kicked me square in the face.
I figured that I needed to tone these guys down a smidge, so, I roasted them under the broiler with a sweet red pepper and some honey. They were then chopped up and thrown in the soup. That’ll show them.
I used to hate Tuscan Kale. It was tough and rugged and sharp and unpleasant. I’ve learned, since then, that it holds it’s own quite well in soups (more-so than, say, spinach) and if you work any kind of dressing into the kale with your hands it softens up! This stuff is also crazy-high in vitamin K, A, and C, so I didn’t give up on it easily.
I also added a couple of celery stalks, some onion and garlic, and chopped sage leaves. These are the starters of our fragrant weeknight Tuscan medley. Rosemary would also be delicious in place of the sage.
I know that I am being pretty lazy by not soaking my own cannelini beans, but let’s be honest; Sometimes we need to cut corners here and there to avoid going insane. Ina Garten would disagree, and Ina is one heck of a rock-star diva, but I was about to pass out (and maybe die) of starvation. I had to make my own mortality a priority, so I used canned beans.
Rest assured, that this soup was put together within enough time to save my life. 😉 Fourty-five minutes is all it took to throw this together, toast a little bread, and grate a little parm over the top. Buon Appetito!!
Tuscan White Bean Soup w/ Kale
1 medium white onion, chopped
2 tbs olive oil
3 celery stalks, chopped
3 garlic cloves, minced
6 sage leaves, minced
1/4 cup white wine
6-7 cups vegatable broth
2 cups chopped Tuscan kale (ribs removed)
2 – 14.5 oz cans organic Canellini beans (rinsed and drained)
1 red bell pepper
2 hot red peppers
1 tbs honey
Salt and pepper to taste
1. Chop the onion, celery, garlic, kale, and sage leaves. Heat the olive oil over medium heat in a stock pot or dutch oven. Add the onion and garlic and cook for about 4 minutes or until the onion begins to turn translucent. Add the celery and sage leaves and cook for a few minutes more. Deglaze with the white wine.
2. Add the beans and stir in some salt and pepper (about a pinch, or to taste.) Add the broth and bring to a simmer. Let the soup simmer for about ten minutes. In the meantime, cut the red pepper into thirds and slice and de-seed the chiles. Place them in a baking dish (cut-side down) coated with a bit of olive oil. Drizzle some honey on top and place in the broiler for about 3-4 minutes or until they become charred.
3. Chop up the red peppers and add them to the soup along with the kale and stir. Cover and let simmer for ten minutes and then turn off the burner; let it sit for a minute so that it isn’t scorching hot. Serve with some grated parm and a toasted baugette rubbed with garlic.