Tuscan Kale & Beans Soup with Lemon & Diced Tomato
Made with Organic diced tomatoes
Mutti® Organic ''Polpa Pezzi'' is only organic sun-ripened tomatoes, harvested at their peak, and preserved quickly to maintain their naturally sweet, fresh flavor.
Easy
Ingredients
-
2
tbsp
of extra virgin olive oil
-
2
large garlic cloves
(minced)
-
14
oz
Mutti® Organic Diced Tomatoes
-
32
oz
chicken or vegetable broth
(1 carton)
-
1/4
cup
chopped parsley
-
Parmigiano Reggiano rind
-
1/2
lemon
(juice)
-
1
in
large head of Lacinato kale
(stemmed, washed thoroughly, and chopped or cutslivers)
-
2
cans
cannellini beans
(drained and rinsed)
-
crushed red pepper
(to taste)
-
freshly ground black pepper
(to taste)
-
salt
(to taste)
-
Parmigiano Reggiano for serving
(freshly grated)
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Tuscan Kale & Beans Soup with Lemon & Diced Tomato: Method
- Heat the olive oil over medium heat in a large, heavy soup pot. Add the garlic and a little salt and crushed red pepper, if desired, and cook, stirring, until fragrant and golden, about 30 seconds.
- Stir in the Mutti® Organic Diced Tomatoes and juice from the can, lemon, and another pinch of salt and cook, stirring often, for 5 to 10 minutes, until the tomatoes have cooked down slightly.
- Add the chicken or vegetable stock and Parmigiano Reggiano rind and bring to a boil.
- Add the kale, lowering heat, and simmering for another 10 minutes, until the kale is tender and the soup is fragrant. Taste, adjust salt, and add pepper.
- Stir in the beans and heat through for 5 minutes. Serve, sprinkling with chopped parsley and some more cheese over each bowl.
