Tuscan Bean Soup

This hearty Italian soup translated – reboiled is very famous in Florence. The day old breadcrumbs give this soup a very creamy texture, and it gets even better if left overnight in the refrigerator and reboiled the next day. The consistency is thick and creamy like a stew, or if you prefer, add more water or stock and thin it out.

6-8 servings

1 ½ cups dried cannellini beans, soaked overnight and drained
4 tablespoons extra-virgin olive oil
1 large onion, diced
2 leeks, white and light green parts only, thinly sliced
2 carrots, cut into 1/4-inch dice
2 celery stalks, cut into 1/4-inch dice
3 garlic cloves, chopped
4 sprigs fresh thyme

2 sprigs rosemary

Salt and freshly ground black pepper
1 bay leaf
1 pound chopped kale, roughly chopped
4 tablespoons tomato paste
4 cups water

2 cups chicken broth or water
4 (1/2-inch) slices day old Italian peasant bread, made into breadcrumbs or ½ cup breadcrumbs
Freshly grated Parmigiano-Reggiano

Place the presoaked cannellini beans in a medium stockpot. Add water to just cover the beans and bring the water to a boil over high heat. Lower the heat and let the beans simmer until tender, about 1 hour.

In a large stock pot, heat the oil over medium-high heat until hot but not smoking. Add the onion and leeks, and cook for 5 minutes. Add the carrots, celery, garlic, and herbs. Cook, stirring occasionally, until the vegetables begin to soften, about 5 minutes. Add the kale and cook until the kale has softened and the flavors have blended, about 10 minutes. Salt and pepper to taste. Add the tomato paste, and stir until the tomato paste is well distributed throughout the vegetable mixture.

Add the beans, water, and broth and let simmer until the flavors are well blended, about 30 minutes more. Remove the sprigs of rosemary and thyme and the bay leaf.

When the soup is close to being done, and the beans are tender, add breadcrumbs, and cook for another 10 minutes or until smooth. Taste for seasoning. If it is too thick, add more water or stock.

Garnish with grated Parmigiano, to taste.