This vegetarian soup is a hearty, stick-to-your-ribs dish that’s filling and perfect for a cool night. It's a flavorful and delicious take on the Tuscan peasant stew that comes together in one pot with a thick warming broth, cannellini beans, a plethora of veggies including tomatoes, kale, carrots, and celery, then topped with Parmigiano-Reggiano. Yum! GET THE RECIPE ►► [ Ссылка ]

PREP TIME: 15 minutes
COOK TIME: 45 minutes
SERVES: 4

INGREDIENTS

2 tablespoons extra-virgin olive oil, plus more for serving
1 large onion, chopped
2 carrots, peeled and chopped
2 celery stalks, chopped
3 garlic cloves, thinly sliced
1/8 teaspoon red pepper flakes (up to 1/4 teaspoon, depending on how spicy you like it)
Kosher salt and freshly ground pepper
1 tablespoon tomato paste
1 bunch Tuscan kale (about 10 ounces), stems and tough center ribs removed, leaves chopped
1 (14 1/2-ounce) can diced tomatoes
4 cups low-sodium vegetable stock, chicken stock, or water
4 sprigs thyme
1 Parmesan rind
1 bay leaf
1 (15 1/2-ounce) can cannellini beans, rinsed and drained
2 cups cubed day-old or stale bread

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