3 Tablespoons olive oil
3 cloves garlic, minced
1 small yellow onion, diced
2 celery stalks, diced
2 carrots, diced
4 teaspoons tomato paste, diluted with a little bit of warm water
1 14-ounce can of cannelini beans
1 14-ounce can of Northern white beans
2 quarts vegetable stock
1 zucchini, chopped
2 leeks, ends and touch leaves removed, cut down the middle and slices into 1/4 inch slices
1/2 head savory cabbage, shredded
3 sprigs of rosemary, finely minced
3 springs thyme, minced
1 spring oregano, minced
1 Tablespoon parsley, chopped
1 teaspoon red chili flakes
1 head of Lacinata kale, stems removed and cut into bite sized pieces
salt and pepper
1 loaf of rustic bread Parmesan for serving
In a large soup pot, heat the olive oil over medium heat. Once hot, but not smoking, add onion, garlic, celery, carrot and cook for about 4 minutes. Season with a pinch of salt and freshly ground black pepper. Add the tomato paste, stir briefly and then add the beans, the stock, and the zucchini, leeks, and cabbage. Add the herbs and chili flakes to the pot and cook for about 20 minutes. Then add the kale and cook for another 10-15 minutes.
Serve the soup in big bowls with freshly grated Parmesan on top and the bread on the side. You could also slice the bread, brush with olive oil, sprinkle with salt and pepper, and toast it in the oven for a few minutes.
1 1/2 tablespoons extra-virgin olive oil
1 medium leek or yellow onion, finely chopped
2 medium carrots, peeled and finely chopped
2 medium celery stalks, finely chopped
1 tablespoon minced fresh rosemary
2 tablespoons tomato paste
2 large cloves garlic, minced (about 1 tablespoon)
5 cups chicken broth
Two 15-ounce cans cannellini beans, rinsed and drained
6 ounces (about 1 bunch) lacinato kale, center ribs removed, leaves chopped
1 Parmesan rind (1-by-3 inches; optional), plus grated Parmesan for garnish
3/4 pound hot bulk Italian sausage, rolled into bite-size meatballs
2-3 tablespoons cider vinegar, to taste
Freshly ground black pepper
Heat 1 tablespoon of the oil in a 4- to 5-quart pot over medium heat. Add the leek or onion, carrot, celery, rosemary, and a generous couple pinches of salt and cook, stirring occasionally, until the vegetables begin to soften, about 6 minutes. Add the tomato paste and garlic and cook until fragrant, 45 seconds. Add the broth, and parmesan rind (if using). Bring to a boil, reduce the heat to medium low, and simmer gently until the vegetables are tender, about 15 minutes.
Meanwhile, heat the remaining 1/2 tablespoon oil in a 10-inch nonstick skillet over medium-low heat. Add the sausage meatballs, and cook, flipping about halfway through, until browned and cooked through, about 10 minutes.
Add the kale to the soup; cook 1 minute, then add the meatballs (discarding any of the rendered fat and oil) and the beans; cook for 4 more minutes to meld the flavors. Stir the cider vinegar into the soup and season to taste with salt and pepper.
Ladle into bowls and garnish with grated parmesan.