Ingredients:

  • 3 Tbsp (45 ml) Extra Virgin Olive Oil
  • 1 large Yellow Onion, finely diced
  • 2 medium Carrots, finely diced
  • 2 Celery Stalks, finely diced
  • 3 cloves Garlic, minced
  • 1/2 tsp Dried Rosemary (or 1 sprig fresh)
  • 1/4 tsp Crushed Red Pepper Flakes (or to taste)
  • 1 Tbsp Tomato Paste
  • 2 (15-ounce) cans Cannellini Beans, rinsed & drained
  • 6 cups (1.4 Litres) Vegetable or Chicken Broth (low sodium)
  • 1 cup (240 ml) Water
  • 1 large bunch Cavolo Nero (Tuscan Kale), stems removed & chopped coarsely
  • Salt and Freshly Ground Black Pepper to taste
  • 1 tsp Fresh Lemon Juice
  • Extra Virgin Olive Oil, for drizzling

Instructions:

  1. Heat olive oil in a large Dutch oven or sturdy soup pot over medium heat. Add onion, carrot, and celery. Sauté gently for 8–10 minutes, stirring occasionally, until softened and translucent.
  2. Stir in the minced garlic, rosemary, and red pepper flakes. Cook for 1 minute until fragrant.
  3. Stir in the tomato paste and cook for 1–2 minutes, allowing it to darken slightly (this blooms the flavour).
  4. Add the rinsed cannellini beans, broth, and water to the pot. Bring the mixture to a gentle boil, then reduce heat immediately to a low simmer. Season lightly with salt and pepper. Simmer, uncovered, for 20 minutes to allow flavours to meld.
  5. For optional creaminess, remove about 1 cup of the soup mixture (mostly beans and liquid). Blend until completely smooth (using an immersion blender or carefully in a standard blender). Return the blended mixture to the pot.
  6. Stir in the chopped cavolo nero. Simmer for another 10–15 minutes, or until the kale is tender but still holds some structure.
  7. Taste the soup and adjust salt and pepper as needed. Stir in the fresh lemon juice just before serving.
  8. Ladle hot soup into bowls. Finish each serving with a generous, high-quality drizzle of extra virgin olive oil.