Tuscan Cannellini Bean Soup with Parmesan Toasts

By draingal

Ingredients

• 1 Parmesan rind
• 1 bay leaf
• 6 basil stems, leaves removed
• 2 tablespoons extra-virgin olive oil
• 1 yellow onion, finely chopped
• 1/2 medium carrot, peeled and finely chopped
• 1/2 fennel bulb, trimmed and finely chopped
• 2 garlic cloves, thinly sliced
• 2 1/2 cups low-sodium or homemade vegetable stock or broth
• 1 1/2 cups whole canned tomatoes, roughly chopped
• 1/3 pound black kale (also called lacinato or dinosaur kale), stems removed and roughly chopped
• 4 to 6 thin baguette slices
• Finely grated Parmesan cheese, for the toasts
• Salt and freshly ground black pepper
• Two 15.5-ounce cans cannellini beans (preferably low-sodium), rinsed and drained

Details

Servings 4
Adapted from purewow.com

Preparation

Step 1

1. Tie up the Parmesan rind, bay leaf and basil stems in a cheesecloth bag. Set aside.
2. In a large pot set over medium heat, warm 1 tablespoon of the olive oil. Add the onion, carrot, fennel and garlic and cook, stirring occasionally, until softened and slightly browned, about 8 minutes. Meanwhile, preheat the oven to 400˚.
3. Add the vegetable stock and 2 cups water to the pot and bring the mixture to a simmer. Add the reserved cheesecloth bag to the soup and reduce the heat to medium-low. Add the tomatoes and kale, cover and cook until the kale softens, about 5 minutes.
4. Meanwhile, brush the baguette slices with the remaining tablespoon of olive oil and sprinkle with the Parmesan, salt and pepper. Arrange the slices on a baking sheet and toast in the oven until the bread is golden brown and the cheese melts, about 8 minutes.
5. While the bread toasts, add the beans to the soup and cook until warmed through, about 3 minutes. Remove and discard the cheesecloth bag. Season the soup to taste with salt and pepper, then divide among four or six bowls. Serve immediately, garnished with the toasts.