Hearty Tuscan soup

106

PREP TIME

10 min

TOTAL TIME

30 min

Makes

4 Servings

Hearty Tuscan soup

Photo, Erik Putz.

Prepped in 10, ready in 30. Serve with a Tuscan red wine.


Ingredients

  • 1 tbsp olive oil
  • 1 onion , chopped
  • 1 garlic clove , minced
  • 3 cups low-sodium chicken broth , or vegetable broth
  • 1 540-mL can navy beans , drained and rinsed
  • 1 398-mL can diced tomatoes
  • 2 cups packed chopped kale
  • 2 cups homemade or store-bought croutons
  • 1/2 cup chopped fresh basil
  • 1/2 cup grated parmesan

Instructions

  • HEAT a large pot over medium. Add oil, then onion and garlic. Cook, stirring occasionally, for 3 min. Add broth, 1 cup water, beans and tomatoes. Bring to a boil, then reduce heat to medium-low. Simmer, covered, for 10 min. Stir in kale and continue simmering until kale is just tender, about 5 more min.
  • LADLE soup into 4 bowls. Sprinkle with croutons, basil and parmesan.

Nutrition (per serving)

  • Calories
  • 326,
  • Protein
  • 20 g,
  • Carbohydrates
  • 45 g,
  • Fat
  • 9 g,
  • Fibre
  • 9 g,
  • Sodium
  • 1 mg.
Wine Pairings

Hearty tomato & bean Soup, Pair it with: A Tuscan red.
The often astringent sangiovese grape is softened with cabernet sauvignon and merlot, rendering it juicy and approachable. Aromas of blackberries, leather and fennel make it a perennial favourite. Our pick: Monte Antico Toscana, Italy, $16.

Kitchen Tip: Make croutons by tearing up day-old bread into 2 cups of bite-sized pieces, then tossing with 1 tbsp olive oil on a baking sheet. Bake at 400F until toasted, 5 to 6 min.