Toscana Recipe
Make Toscana Recipe in just 45m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Base Ingredients
Optional Add-ins
Method
Preparation
Prepare the Vegetables
Chop the yellow onion, carrots, and celery into small pieces. Mince the garlic cloves.
Rinse the Beans
Open the can of cannellini beans and rinse them under cold water in a colander.
Prepare the Kale
Remove the tough stems from the kale and roughly chop the leaves.
Cooking
Combine Ingredients
Pour in the vegetable broth and canned diced tomatoes (with juices). Add the chopped kale, rinsed cannellini beans, bay leaves, salt, black pepper, and fresh thyme.
Simmer the Soup
Bring the soup to a boil over high heat, then reduce the heat and let it simmer uncovered for about 20 minutes, allowing the flavors to meld.
Finish the Soup
Remove the bay leaves from the soup. Stir in the grated Parmesan cheese and adjust seasoning with salt, black pepper, and red pepper flakes to taste.
Serve
Ladle the soup into bowls, garnishing with fresh basil if desired. Serve hot.