Soup with Tuscan Kale and Aromatic Sauce
Soups • Italian
Description
Soup with Tuscan Kale and Aromatic Sauce
Ingredients
- Oregano 3 pieces
- Rosemary 3 pieces
- Bay leaf 2 pieces
- Olive Oil 0.3 cups
- Onion 1 head
- Leek 1 stalk
- Carrot 2 pieces
- Celery stalk 2 pieces
- Garlic 6 cloves
- Dried Red Pepper ½ g
- Salt to taste
- Tomato Paste 2 tablespoons
- Tomatoes 30 oz
- Parmesan cheese (rinds) 0 oz
- White Beans 15 oz
- Ground Black Pepper to taste
- Potato 15 oz
- Tuscan kale ½ piece
- Basil 0 oz
- Grated Parmesan cheese 2 tablespoons
- Grated Lemon Zest 1 teaspoon
Step-by-Step Guide
Step 1
Tie the oregano, rosemary, and bay leaf with kitchen twine.
Step 2
Heat the oil in a heavy pot over medium heat. Add the onion, leek, carrot, celery, garlic, and dried red pepper; season with salt. Sauté for 10-12 minutes until the onion is translucent and the carrot is tender. Add the tomato paste and cook, stirring, for about 3 minutes until the paste darkens.
Step 3
Add the tomatoes, breaking them up with your hands, then add the bundle of tied herbs, the Parmesan rinds if available, and 6 cups of water or the water used to cook the beans, or a mixture of both. Season with salt and pepper, and bring to a boil.
Step 4
Add the potato, reduce the heat, and simmer for 20-25 minutes until the potato is tender. Add the Tuscan kale and beans; simmer for about 5 minutes until the kale is tender. Remove the Parmesan rinds and the bundle of herbs.
Step 5
Can be prepared in advance: the soup can be made up to 2 days before serving. Cool, transfer to a jar with a tight lid, and store in the refrigerator.
Step 6
Blend the garlic and basil in a blender. Transfer to a small bowl and mix with the oil, Parmesan, and lemon zest; season with salt. Serve the soup drizzled with the sauce.
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