Recipe: This soup from pantry staples incorporates beans and canned tomatoes and is bolstered by chopped carrots and leafy kale.
Two cloves garlic, thinly slicedOne 15-ounce can cannellini beans, drained and rinsedOne bunch of kale, stems removed, chopped into bite sized piecesOne large clove of garlicExtra Parmesan, chopped fresh parsley and olive oil to serve.Preheat the oven to 350 degrees. Lay the slices of bread on a sheet pan, rub them with garlic, drizzle with olive oil and sprinkle with cheese. In a soup pot, heat oil over medium heat and add onions. Saute briefly until they begin to soften.
Set a timer for 6 minutes. When the timer goes off, check the toast, it should be golden and the cheese should be melted. If it’s not quite there, leave it for another minute or two. By the time the toast is done, the kale in the soup should be cooked. If it’s not done to your liking, turn the soup back on and simmer a minute or two more. To serve, place one slice of bread in the bowl, ladle soup on the bread and, if desired, place a second toast on top.
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