Kale and Bean Soup with Cheese Toasts Recipe
Everyone’s favorite superfood, kale, takes center stage along with protein-rich cannellini beans in this filling and nutritious Italian classic.
Keywords
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- family
- love
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Cooking tools:
- Chef's knife
- Cutting board
- Measuring cup
- Measuring spoon
- Pot
- Wooden spoon
- Colander
- Can opener
- Stove
- Oven
- Baking sheet
- Bread knife
- Ladle
- Serving bowl
Ingredients
- 1 tbsp olive oil
- 1 large onion, chopped
- 4 cloves garlic, minced
- 5 cups Homemade Chicken Stock
- 2 cups cubed Yukon gold potatoes
- 1 (28-ounce) can diced tomatoes, undrained
- 1 tbsp chopped fresh rosemary
- 1 recipe Cheese Toasts, optional
- 3 cups loosely packed fresh kale leaves
- 2 (15-ounce) cans cannellini beans, drained and rinsed
- ½ tsp crushed red pepper
- Black pepper, to taste
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