This is a quick and easy soup to make. It is healthful and uses dry bread in place of pasta. This is a great soup to have on a cold winter's day or as a comfort food.
This recipe feed 4
1 large Vidalia onion diced
2 large carrots diced
2 large stalks of celery diced
4 Roma tomatoes diced
1 large zucchini diced
4 garlic cloves minced
1 bunch kale destalked or 1 pound of baby spinach leaves
2 tablespoons of Italian flat leaf parsley
2 tablespoons olive oil
A pinch dried chili flakes (or to taste)
15-ounce can cannellini beans drained and rinsed
1-quart vegetable or chicken stock (whichever you prefer)
Kosher salt and fresh ground pepper to taste
1 small loaf of Italian sourdough bread and cut into cubes and allowed to go hard.
Parmesan or Romano cheese (Optional)
How to Make It
To your soup pot or large saucepan heat the 2 tablespoons olive oil. Add your diced onion, carrot and garlic. Sautee until almost soft. Add red pepper flakes.
Add the stock and bring to a boil and then place the heat on low and continue to cook for 20 minutes. Add the tomato, and zucchini and cook for a few minutes.
Roughly chop the kale leaves. If you are using baby spinach, leave the leaves whole.
Add the kale or spinach, parsley and beans stir and cover and simmer for 30 minutes. Season with kosher salt and fresh ground black pepper to taste.
To serve, arrange the dried bread cubes in the soup bowl and add the soup and top with parsley.
Parmesan or Romano cheese shavings or grated over the top with and a drizzle of olive oil as optional.