Updated Oct 25, 2016Chatelaine
- Heat a large pot over medium. add oil, then onion and garlic. Cook, stirring occasionally, for 3 min. Add broth, water, beans and tomatoes. Bring to a boil, then reduce heat to medium-low. Simmer, covered, for 10 min. Stir in kale and continue simmering until kale is just tender, about 5 more min.
- Ladle soup into 4 bowls. sprinkle with croutons, basil and parmesan.
NutritionCalories 387, Protein 21 g, Carbohydrates 56 g, Fat 10 g, Fibre 9 g, Sodium 1429 mg.
Hearty tomato & bean Soup, Pair it with: A Tuscan red.
The often astringent sangiovese grape is softened with cabernet sauvignon and merlot, rendering it juicy and approachable. Aromas of blackberries, leather and fennel make it a perennial favourite. Our pick: Monte Antico Toscana, Italy, $17.