Tuscan Soup

Tuscan Soup


1 onion, chopped
1 carrot, chopped
1 rib celery, preferably with leaves, chopped
Kosher salt
1 tablespoon extra-virgin olive oil plus additional for drizzling
1 can (28 ounces) whole tomatoes, cut up
3 cups reduced-sodium vegetable broth
1⁄4 teaspoon dried thyme or 1 sprig fresh
Freshly ground black pepper
1 bunch Tuscan kale, center stems removed and discarded, leaves coarsely chopped
1 can 10 ounces) cannellini beans, rinsed and drained
2 large slices SOUR DOUGH bread, cut into chunks
Freshly shaved Parmigiano-Reggiano cheese


Sauté the onion, carrot, celery, and a pinch of salt in the oil in a large Dutch oven or soup pot, over low heat, covered, stirring occasionally, until soft, about 7 minutes. Add the tomatoes (with juice), broth, and thyme and bring to a boil. Reduce to a simmer and cook, partially covered, until vegetables begin to become tender, about 15 minutes. Season with salt and pepper.

Add the kale and simmer, covered, until the kale is soft, about 15 minutes. Add the beans and bread and simmer on low until the bread starts to soften, about 5 minutes. Serve bowls of soup with drizzles of oil and cheese.

Wine Pairing

Beringer Main & Vine™ White Zinfandel