Tuscan Kale and White Bean Soup

My mother taught me to look for the silver lining no matter what the situation is. While I do not like the cooler weather and shorter days, my silver lining is that it is soup weather and I love soup! A piping hot bowl of Tuscan Kale and White Bean Soup, so hearty and delicious, is the perfect comfort food on a chilly autumn day. This Tuscan Kale and White Bean Soup is a wonderful silver lining to cooler weather and shorter days.

                                                             Tuscan Kale and White Bean Soup

                                                

serves 4 

Ingredients

3 tbsp extra-virgin olive oil

1 medium or 2 small onions cut into medium dice

kosher salt

1 tbsp garlic, finely chopped

6-7 cups Tuscan kale, stemmed and leaves torn

freshly ground pepper

3 cups low sodium chicken or vegetable broth

1 can small white beans

1 to 2 tsp freshly squeezed lemon juice

1 1/2 cup grated Parmigiano-Reggiano cheese

Directions

In a large pot, heat the olive oil over medium heat. add the onion and 1/4 tsp salt. Stir until the onion has softened, 5 to 6 minutes. Add the garlic, stir, and cook until fragrant, about 30 seconds. Add the kale with 3/4 tsp salt and a few grinds of pepper. Stir the kale until it begins to wilt, mixing it well with the onion and garlic. Stir in the broth and 2 cups of water and bring to a boil. Reduce to a simmer, cover, and cook until the kale is tender, about 8-10 minutes. Add the beans and simmer, uncovered, for 2 minutes. Stir in 1 to tsp freshly squeezed lemon juice and remove from heat.  Season to taste.

Ladle soup into a shallow bowl and top with grated Parmigiano-Reggiano cheese.

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