Hearty Tuscan Kale, Bean, and Tomato Soup

1. Heat oil and cook vegetables

Begin by heating a tablespoon of extra virgin olive oil in a large, heavy soup pot over medium heat. Once the oil is shimmering, add the chopped onion, carrot, and celery, along with a pinch of salt. Cook these vegetables for about 8 minutes, stirring occasionally, until they become tender and fragrant.

2. Add garlic and tomatoes

Next, add the minced garlic to the pot and cook for about 30 seconds, just until it becomes fragrant. Be careful not to burn the garlic, as it can turn bitter quickly. Stir in the can of chopped tomatoes with their juice and another pinch of salt. Let the tomatoes cook down for 5 to 10 minutes, allowing their flavors to concentrate and meld with the other vegetables.

3. Add water, tomato paste, oregano, and potatoes

Pour in 6 cups of water, then add the tablespoon of tomato paste and a teaspoon of oregano. Stir well to combine. Toss in the diced Yukon gold potato and another pinch of salt to taste. Bring the mixture to a boil, then add the bouquet garni (a bay leaf, parsley sprigs, thyme sprigs, and a Parmesan rind if you have it). Reduce the heat to a simmer, cover the pot, and let it cook for 10 to 15 minutes, allowing the potatoes to become almost tender.

4. Add kale

Once the potatoes are nearly done, add the chopped kale to the pot. Simmer for another 10 minutes until the kale and potatoes are both tender, and the soup is fragrant. Season with freshly ground pepper and adjust the salt as needed.

5. Add white beans and serve

Finally, stir in the drained and rinsed white beans. Let the soup cook for an additional 5 minutes, just until the beans are heated through. Serve the soup hot, with a generous sprinkle of grated Parmesan on top of each bowl. This final touch of Parmesan adds a delightful savory finish to this hearty Tuscan soup. Enjoy!