Tuscan Bean Soup

When the weather is blistery and cold, all I want for lunch is a nice bowl of steaming hot soup with some crusty bread to break off, dunk in, and get soggy in the broth.  The great thing about soups is they are incredibly easy.  So easy, in fact, I frequently forget to take pictures while I'm cooking!

The other great thing about soups is the meditation of preparation.  Soups are often stock full of veggies that all must be disassembled in some manner.  I for one love to chop up veggies and get really zen while preparing a mass of mise en place for my soups. 

Tuscan bean soup is so simple, I'd almost consider this a base for any number of soups.  In fact it is only three ingredients different than my husband's favorite, Zuppa Toscana.  Since this soup lacks the heavy cream and sausage, the difference is significant in calories and fat savings.

Also, this soup is easily converted to vegetarian with the appropriate choice of broth.

Ingredients:

• 1 large onion, diced
• 3 ribs celery, diced
• 2 medium carrots, diced
• 2 cloves garlic, minced
• 2 t olive oil
• 6 C Stock/Broth
• 1 (15 oz) can cannellini beans, drained and rinsed
• 1 (28 oz) can diced tomatoes, including the juice
• 1 small bunch of thyme, tied into a bouquet garni
• Large bunch of Kale, stripped from stalks and torn into pieces
• Kosher salt and freshly ground pepper to taste

Heat oil in a large stock pot over medium heat.  When oil starts to shimmer, add in the mirepoix (onion, celery, carrots) and cook stirring at intervals until ingredients are soft (approx. 15 minutes).  Add in the garlic and cook stirring frequently until fragrant (approx 1 minute).  Add in remaining ingredients and cook until flavors have combined (approx 20 minutes).

Season with salt and pepper to taste.  I recommend serving with some hearty bread.

Variation:

To make Zuppa Toscana

• remove the beans and tomatoes, 
• add in cooked sausage, diced potatoes, and finish with heavy cream

Enjoy!