30-Minute Tuscan White Bean Soup

Ingredients

• 2 tablespoons extra-virgin olive oil, plus more for serving
• 1 medium onion, finely diced
• 2 medium carrots, finely diced
• 2 ribs celery, finely diced
• 4 cloves garlic, minced on a microplane grater
• 1/2 teaspoon dried red pepper flakes
• 1 quart homemade or low-sodium canned chicken broth
• 2 cans white beans, with their liquid
• 4 6-inch sprigs rosemary, leaves finely chopped and stems reserved
• 1 chunk parmesan rind, optional
• 2 bay leaves
• 3 to 4 cups roughly chopped kale or swiss chard leaves
• Kosher salt and freshly ground black pepper
• Parmigiano-Reggiano for serving

Directions

1. Warm the olive oil in a large saucepan set over medium-high heat until it starts to shimmer. Stir in the onions, carrots, and celery, and cook, stirring often, until they soften without browning, about 3 minutes. Add the garlic and dried red pepper flakes, then cook, stirring the whole time, until the garlic smells fragrant, about 1 minute.
2. Pour in the chicken broth, beans with their liquid, rosemary stems, parmesan rind, and bay leaves. Turn the heat to high and bring the soup to a boil. Lower the heat until the soup is barely simmering, stir in the kale, cover, and cook for 15 minutes.
3. Remove and throw away the bay leaves and rosemary stems. With a hand blender, partially blend the soup until it has the texture you like. If you are using a blender or food processor instead, move 2 cups of soup into it and blend until smooth, beginning on low speed and then moving to high so the hot soup does not burst up. Pour the blended soup back into the pot and stir it in. Add salt and pepper to taste.
4. Spoon the soup into bowls, top with the reserved chopped rosemary leaves, finish with extra-virgin olive oil and grated Parmigiano-Reggiano, and serve with crusty toasted bread.