There’s something deeply comforting about making your own pot of soup—the rhythmic chopping, the gentle simmer, the way the kitchen fills with warmth and aroma. Fregola is a game-changer in brothy soups, adding both a delightful texture and a toasty, nutty depth of flavor. If you can’t find it, farro or another grain makes a great substitute. The real secret to elevating your soup is a chunk of parmesan rind, slowly melting into the broth and infusing it with irresistible umami. For an extra layer of savory depth, render a bit of pancetta first, adding a subtle smokiness that enhances the entire dish. If you prefer a meat-free option, simply drizzle in a little more olive oil instead. Add a splash of sherry vinegar for a touch of brightness, then finish with a generous sprinkle of freshly grated parmesan cheese. Cozy, nourishing, and packed with soul-warming flavor—this is the kind of soup that feels like a hug in a bowl.
Tuscan Kale Soup with Beans and Fregola
Ingredients
- 2-3 tablespoons extra-virgin olive oil
- 3 ounces pancetta diced (or an added splash of olive oil)
- 1 medium onion diced
- 2 cloves garlic minced
- 1 bay leaf
- 1 28 ounce can diced tomatoes or whole tomatoes, crushed
- Kosher salt to taste
- Freshly ground black pepper to taste
- 1 15.5 ounce can white beans (such as navy or cannellini) drained and rinsed
- 1 small piece parmesan cheese rind about 1-2 ounces
- 4 cups chicken or vegetable stock or cold water
- 1 large bunch Tuscan (Lacinato) kale thick stems removed and thinly sliced
- 1 cup dry fregola pasta or other pasta such as farro
- splash sherry vinegar optional
- freshly grated Parmigiano-Reggiano cheese optional
Instructions
- Heat the oil in a large, heavy-bottomed pot or a Dutch oven over a medium-high heat. Add the pancetta if using and cook, stirring occasionally until it begins to brown, about 5-7 minutes. Add the onion and cook until softened, about 8-10 minutes.
- Make a little space in the pan and add a bit more olive oil. Add the garlic to the oil and stir for a minute. Add the bay leaf, canned tomatoes with the juices, scraping up the bits from the bottom of the pan. Season with pinch of salt and pepper. Let the tomatoes cook down for about 5 minutes and then add the beans, cheese rind and stock or water. Bring the soup to a simmer, adding more water or stock if needed. Add the kale leaves and the fregola and let the soup simmer for about 20-30 minutes. The pasta will cook in the broth.
- When the soup is just about done remove the parmesan rind and bay leaf. Serve with a splash of sherry vinegar and freshly grated parmesan cheese. This soup stores well in the refrigerator for about 5 days. If will require more liquid when you reheat it. It freezes well too.