White Bean and Kale Soup

Steps

1. 1. Prep the greens and garlic

   • Strip kale leaves from stems by holding the stem and pulling the leaf downward.
   • Roughly chop leaves into 2-inch pieces.
   • Slice 4 garlic cloves thin.

2. 2. Build the base

   • Heat 3 tbsp olive oil in a large pot over medium heat.
   • Add sliced garlic and 1/2 tsp red pepper flakes; cook 1–2 minutes until garlic turns light gold at the edges.
   • Add diced tomatoes with all their juice; stir and cook 3 minutes until slightly thickened.

3. 3. Simmer and finish

   • Add cannellini beans and 4 cups broth; bring to a simmer.
   • Add Parmesan rind now if using.
   • Add kale; stir to submerge and cook 8–10 minutes until leaves are tender but still bright green.
   • Remove Parmesan rind if used.
   • Season with 1/2 tsp salt and 1/4 tsp pepper; taste and adjust.
   • Ladle into bowls and drizzle with olive oil before serving.

   Soup thickens as it sits. Add a splash of broth when reheating leftovers.