Modified from this recipe.
- 1 white or yellow onion, chopped
- 2 T minced garlic
- 2-3 carrots, peeled and chopped
- 1 celery stock, chopped
- 1 leek, chopped
- mushrooms, green onions, etc. (whatever vegetables need to be used up)
- 2 15 oz cans cannellini beans, drained, liquid discarded
- 1 15 oz can whole peeled tomatoes
- 4 cups broth or stock, chicken or vegetable
- 2-3 sprigs rosemary, leaves removed and finely chopped
- 2-4 sprigs thyme, leaves removed and finely chopped
- 12 oz chopped kale
- 6 slices of whole wheat bread, stale or toasted
- 1 red onion, thinly sliced
- 3/4 c freshly grated Parmesan
- salt & pepper
- Heat 2-3 tablespoons of EVOO over medium high heat while peeling and chopping vegetables.
- Add the garlic, onion, carrots, celery, leek, and other vegetables (except the kale) to the oil and sauté until fragrant and slightly softened. Season with salt and pepper.
- Add the herbs, beans, tomatoes, and broth and bring to a boil. Add the kale and return to a boil. Cover, reduce heat, and let simmer for 30-40 minutes, stirring occasionally, and breaking up the tomatoes as you do.
- Taste the soup to see if it needs more salt or pepper. Then tear the stale or toasted bread into chunks and spread over the stew. Stir just a bit to soak it, return the soup to a boil, and let cook for 5-10 minutes. Then turn off the heat, remove soup from burner and let sit for an hour or more to let the bread break down and absorb flavor.
- Return to a boil for 5-10 minutes, sprinkle the red onion and parmesan on top, and drizzle generously with olive oil. Serve.