Ingredients
Method
- Sauté the Base: Heat olive oil in a large pot over medium heat. Add chopped onions, carrots, and celery, and sauté until softened (about 5-7 minutes).
- Add Garlic and Herbs: Stir in minced garlic, rosemary, and bay leaf. Cook for another minute until fragrant.
- Incorporate Tomatoes: Pour in the crushed tomatoes and simmer for 5 minutes to allow the flavors to combine.
- Add Beans and Broth: Pour in the vegetable broth and add the cannellini beans. Stir well.
- Introduce Vegetables: Add diced potatoes and chopped kale to the pot. Cover and simmer for 15-20 minutes until the vegetables are tender.
- Add Stale Bread: Tear stale bread into bite-size pieces and add them to the soup. Let the bread soak up the broth and thicken the soup.
- Simmer and Finish: Let the soup simmer for another 10 minutes, stirring occasionally until the texture is thick and hearty.
- Serve: Drizzle with extra virgin olive oil and season with salt and pepper to taste. Serve hot.
Notes
Make it gluten-free: Use gluten-free bread instead of regular stale bread.
Healthier Option: Add more greens like spinach or swiss chard for an extra nutritional boost.
Flavor Tip: Let the soup sit overnight in the fridge. Reheating the next day will intensify the flavors even more.
Healthier Option: Add more greens like spinach or swiss chard for an extra nutritional boost.
Flavor Tip: Let the soup sit overnight in the fridge. Reheating the next day will intensify the flavors even more.