Ingredients
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- 2 tablespoons olive oil
- 1 large onion, sliced
- 1 medium carrot, diced
- 1–2 stalks celery, diced
- 1 cup shredded cabbage
- 1 large clove of garlic, smashed
- 1 tablespoon tomato paste
- 1 to 2 quarts Chicken stock, no-added salt
- 4 small Yukon gold potatoes
- 2 cups of Lacinato kale, shredded
- 1 cup white beans, rinsed and drained
- Parmesan cheese, to taste
- A few slices of your favorite bread of choice
Instructions
- Sauté the vegetables: Heat olive oil in a large pot over medium heat. Add the onion, carrot, celery, and cabbage, and cook for about 5–7 minutes until softened and fragrant. Add the garlic and cook for another 30 seconds. Season with black pepper.
- Build the flavor: Add the tomato paste and stir until it combines completely. Pour in 1 quart of chicken stock. Bring the soup to a gentle boil, then add the potatoes and kale.
- Simmer: Reduce the heat and simmer for about 30 minutes to allow the flavors to blend and the vegetables to cook. Add more chicken stock as needed.
- Add the beans: Stir in the white beans and warm through.
- Toast: Toast your bread a few minutes before serving. Drizzle with a little olive oil and get ready to dunk your bread! (Alternatively, you could add the bread in cubes and let them soak in the soup, allowing the soup to thicken. As I am the only one eating the soup, I prefer to dunk fresh bread as I reheat my soup.
- Season and serve: Ladle into bowls and top with a drizzle of olive oil and a sprinkle of Parmesan cheese, if desired.
- Prep Time: 10
- Cook Time: 30
- Category: Soups