Okay, I’ll admit it. I did not think we would like this recipe for Tuscan Bean Soup at all. For one thing, it’s full of beans. It’s right there in the name. And I loathe most beans. For another thing, it called for kale. To be fair, I’d never had kale, but I generally do not care for greens. But, I’m not one to shy away from cooking club recipes, so I gave it a try. I was so surprised when this soup turned out to be delicious! Now, if only I’d taken pictures (sorry about that!). Here’s how it came together:
First, I sauteed onion and garlic in olive oil before adding tomato paste, crushed red pepper, and oregano.
Then, I stirred in white wine and let the mixture reduce. Diced tomatoes went in next, followed by three (3!) cans of beans. Chicken broth filled out the soup and the mixture simmered for about 20 minutes.
Finally, I stirred in torn kale and fresh basil and adjusted the salt and pepper levels to taste. To serve, I sprinkled on shaved parmesan cheese.
Phillip and I both really liked this one. It was hearty without being heavy, and the beans and kale weren’t bad at all. Don’t leave out the parmesan cheese as it really adds something important to the dish. My grandmother liked it too, although she thought I should have torn the kale into smaller pieces (and she was probably right). The recipe called for the soup to be garnished with shrimp, but since I forgot to defrost some shrimp the day I made it, I just skipped this part and don’t think the meal suffered for it. If you’re looking for a new soup, give this one a try. It’s also great leftover!