This simple vegetable and bean soup is the perfect meal to warm you up on a chilly day. I love to serve this with a grilled provolone sandwich for lunch or crusty bread and a glass of Chianti for dinner. I have tons of kale from my garden right now so I’ve been using it in every meal but you could substitute the kale for escarole or rapini if you like!
Ingredients:
- 4 cups chicken broth
- 1/4 cup tomato puree
- 1 can cannellini or Tuscan white beans, drained
- 1 cup chopped kale
- 1 celery stick, chopped
- 1 small shallot, chopped
- Grated Parmigiano-Reggiano
- Kosher salt and black pepper to taste
Process:
- In a saucepan, heat chicken broth and tomato puree and stir together with a wooden spoon.
- Add the beans, kale, celery and shallot and bring up to a boil. Once up to a boil, turn down heat add salt and pepper to taste. Let simmer for a few minutes before serving.
- Garnish with Parmigiano!
