Servings: 4 servings
Ingredients
- 1/4 cup extra-virgin olive oil extra for garnish
- 1 small onion diced
- 3 carrots peeled and diced
- 1 small zucchini diced
- 2 celery stalks diced
- 2 large garlic cloves minced
- Kosher salt, to taste
- Freshly ground black pepper, to taste
- 1 15 ounce can white beans (such as navy, cannellini) rinsed and drained
- 1 large Yukon gold potato diced
- 1 15 ounce can or container diced tomatoes
- 4 cups vegetable stock
- 2 sprigs fresh rosemary
- 2 sprigs fresh thyme
- 2 cups baby kale leaves or spinach leaves
- 4 large slices of bread toasted or 2-3 days old
- Splash of sherry vinegar
Instructions
- Heat the olive oil in a large heavy-bottomed pot or Dutch oven over medium heat. Add the onion, carrot, zucchini and celery. Cook until the vegetables have softened, about 7-8 minutes. Add the garlic cloves and a pinch of salt and pepper. Add the beans, the potato, chopped tomatoes in their juices, and the vegetable stock. Bring to a boil, stir and then reduce the heat to low. Add the fresh herbs, cover the pot and let it simmer for about 20 minutes.
- Remove the stems of the rosemary and thyme. Add the kale, and add in the bread in large chunks and let it soak into the soup. Let it simmer uncovered for another 5-8 minutes. Adjust the seasonings and add a splash of sherry vinegar. Divide among bowls to serve. Garnish with a splash of olive oil.
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