Chef Chuck's Kale and Bean Soup

Minestra di Fagioli e Kale


This robust kale soup is a highly nutritious dish that is superb on a cold evening. Kale combined with white beans and vegetables, makes a harmonious soup.




Kale and Bean Soup
5 tablespoons olive oil
1 bunch of kale, chopped
remove thick stems
3 carrots, chopped
3 celery stalks, chopped
1 onion, chopped
3 garlic cloves, crushed
4 cups vegetable broth
2 tablespoons tomato paste
1 can white beans
1 tablespoon red wine vinegar
1 tablespoon thyme, finely chopped
parmigiano cheese, grated
optional: red hot pepper flakes


In a large pot heat 3 tablespoons of olive oil and brown carrots, celery and onions for 15 minutes. Remove vegetables and set aside add 2 more tablespoons of olive oil in pan and brown tomato paste and 3 garlic cloves. Stir and cook for 3-5 minutes remove and discard garlic. Add vegetables back in the pot along with the broth, vinegar and thyme. Bring to a boil, then add beans and kale, lower heat and simmer for 15 minutes with lid on. Serve with parmigiana, red hot pepper flakes and a drizzle of olive oil.