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Parve
Easy
6 Servings
Allergens 
No Allergens specified
2 Hours, 30 Minutes
Diets
I love a soup that has all the elements of a meal combined into one beautiful pot! This soup has tons of flavor and is filling and comforting but still light and fresh. You can keep it pareve, go dairy by adding some grated Parmesan cheese, or go meat by adding in some shredded rotisserie chicken. However you choose to do it, you can’t go wrong!
2 cups dried white beans, soaked over night in water
3 tablespoons Tuscanini Olive Oil
1 large yellow onion, diced
2 carrots, peeled and diced
3 teaspoons kosher salt (divided)
1 teaspoon coarse black pepper
3-4 large cherry tomatoes, halved
2-3 sprigs thyme
1/3 cup Tuscanini White Cooking Wine
1 bay leaf
1/2 teaspoon crushed red pepper flakes
8 cups water or stock (I used half water, half stock)
2 cups kale, stems removed
lemons
Parmesan (optional)
pepper
croutons
Heat a large pot over medium high heat. Add oil, onion, carrot, two teaspoons salt and pepper. Cook for eight minutes, stirring often.
Drain and rinse beans and add them to the pot with tomatoes, thyme and wine. Stir. Allow wine to reduce down for four minutes.
Add bay leaf, crushed pepper flakes, water and/or stock. Bring to a boil then reduce heat to low, cover pot and simmer for two hours.
Add kale, stir and cook for five minutes until wilted.
Serve hot and add a squeeze of lemon, some freshly cracked black pepper and a little drizzle of olive oil to round it out.
Sponsored by Tuscanini
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I’ve been craving this kind of umami but light but satisfying mid-season soup and this hit it on the head. It’s like that perfect cool early fall soup that’s not too heavy but warms you up and is really well balanced. Definitely making again for break the fast!