This Tuscan Soup is full of Vegetables, Protein and Crusty Bread

By Cooking With Ayeh · 60 min

Ingredients

Instructions

1. Put the finely diced onion, carrots and celery in a large pot with the olive oil and a good pinch of salt. Sauté for a few minutes until the onion is translucent, then add the garlic and cook for another minute.
2. Add the whole peeled tomatoes with their juice to the pot and break them up roughly with a wooden spoon. Add the diced potato, vegetable broth, herbs and a generous amount of salt and pepper. Cover and simmer over medium heat for 20 minutes. If using, add the parmesan rind now.
3. While the soup simmers, cut the bread into cubes, drizzle with olive oil and season. Bake or air-fry until golden to make croutons.
4. When the vegetables are soft and the potato is fork-tender, blend one cup of the soup with one can of cannellini beans until smooth. An immersion blender also works.
5. Stir the purée and the second can of whole cannellini beans into the soup. Cover and simmer for 5 minutes. Taste and adjust the seasoning.
6. Chop the kale leaves, discarding the tough stem middles, and add to the soup. Simmer for 5 minutes until tender to your liking.
7. Remove the bay leaf and parmesan rind. Serve topped with the croutons and grated parmesan if using.

Summarized from Cooking With Ayeh's video. Watch it for the details.

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