Primo / Soup
A rustic Italian-inspired soup with tender Tuscan kale, silky escarole, creamy cannellini beans, tomatoes, herbs, and a bright lemon finish. Comforting, nourishing, and perfect with crusty bread.
Recipe video
Wash the kale and escarole very well, then chop them into bite-size pieces. Dice onion, carrot, and celery.
Warm olive oil in a large pot over medium heat. Add onion, carrot, celery, and salt. Cook 8 minutes, stirring often, until softened.
Add garlic, tomato paste, rosemary, and red pepper flakes. Cook 2 minutes until fragrant and slightly deeper in color.
Add diced tomatoes, vegetable broth, cannellini beans, Parmesan rind, and bay leaf. Stir well and bring to a gentle simmer.
Simmer uncovered for 15 minutes so the broth becomes savory and the beans soften further.
Mash about one quarter of the beans against the side of the pot to lightly thicken the soup.
Add the Tuscan kale and simmer 8–10 minutes, until tender but still deep green.
Add the escarole and simmer 4–5 minutes, just until silky and wilted.
Remove the bay leaf and Parmesan rind. Stir in lemon juice, then adjust salt and black pepper. Rest 5 minutes off heat.
Serve hot in bowls with Parmesan, parsley, a drizzle of olive oil, and crusty bread.
