Ingredients:

  • 3 Tbsp Good quality Extra Virgin Olive Oil
  • 1 large Yellow Onion, diced
  • 2 medium Carrots, diced
  • 2 medium Celery Stalks, diced
  • 4 cloves Garlic, minced
  • 1 tsp Dried Thyme
  • 1/2 tsp Dried Rosemary, finely crushed
  • 2 Tbsp Tomato Paste
  • 6 cups Vegetable or Chicken Stock (low sodium)
  • 1 (14.5 oz) can Canned Diced Tomatoes (undrained)
  • 1 large bunch Kale (Tuscan/Lacinato or Curly), stems removed, roughly chopped
  • 1 (15 oz) can Cannellini Beans, rinsed & drained
  • 1 Bay Leaf
  • Salt & Freshly Ground Black Pepper, to taste
  • 2 Tbsp Fresh Parsley, chopped (for garnish)

Instructions:

  1. Heat olive oil in a large Dutch oven or heavy-bottomed stockpot over medium heat. Add diced onion, carrots, and celery. Cook gently for 8–10 minutes until softened but not browned.
  2. Push the vegetables to one side. Add garlic, thyme, and rosemary to the clear space and cook for 1 minute until fragrant. Stir in the tomato paste and cook for another minute, stirring constantly, to deepen its colour.
  3. Deglaze the pot with a splash of stock, scraping up any browned bits. Add the remaining stock, diced tomatoes (with their juices), bay leaf, and initial seasoning (salt/pepper). Bring to a gentle simmer.
  4. Reduce heat to low, cover loosely, and let the soup simmer for 20 minutes to allow the root vegetables to become tender and the flavours to marry.
  5. Remove the bay leaf. Add the chopped kale in batches, stirring until it wilts down. Add the rinsed cannellini beans.
  6. Continue to simmer for another 5–7 minutes until the kale is tender. For a creamier result, mash about 1/4 cup of the beans against the side of the pot before stirring them back in.
  7. Check seasoning. Add more salt, pepper, or a tiny splash of red wine vinegar if needed for brightness.
  8. Ladle hot into bowls. Drizzle generously with your best extra virgin olive oil and sprinkle with fresh parsley. Serve immediately.