Toscana Kale Recipe

Heat oil and soften aromatics

In a large heavy-bottomed pot or Dutch oven, warm 2 tablespoons olive oil over medium heat until shimmering. Add the diced onion and sauté 6–8 minutes, stirring occasionally, until translucent and beginning to brown at the edges.

Add garlic, carrot, and celery

Add the minced garlic, diced carrots, and diced celery to the pot. Cook 3–4 minutes, stirring, until the garlic is fragrant and the vegetables begin to soften.

Season and add potato

Stir in the cubed potato, Italian seasoning, crushed red pepper flakes, 1 teaspoon salt, and 1/2 teaspoon black pepper. Cook 2 minutes to toast the seasonings.

Add stock and beans

Pour in 6 cups of chicken or vegetable stock and add the drained cannellini beans. Increase heat to bring the mixture to a gentle boil, then reduce heat to maintain a simmer.

Simmer until potato is tender

Simmer uncovered for 12–15 minutes, or until the potato cubes are fork-tender. Taste the broth and adjust salt and pepper as needed (use remaining 1/2 teaspoon salt and 1/2 teaspoon pepper if desired).

Prepare the kale

While the soup simmers, remove tough stems from the Tuscan kale and stack leaves; roll and thinly slice into ribbons so you have about 6 cups packed.

Temper and add cream

Lower the heat to medium-low. Stir the 1 cup of heavy cream (or half-and-half) into the soup. To prevent curdling, ladle a small cup of the hot broth into the cream, stir to temper, then return tempered cream to the pot and stir to combine.

Fold in kale and Parmesan

Add the sliced kale to the simmering pot. Stir in 3 tablespoons grated Parmesan. Cover and cook 4–6 minutes, stirring once or twice, until the kale is wilted but still bright and tender-crisp.

Finish with lemon and parsley

Remove the pot from heat. Stir in 1 tablespoon fresh lemon juice and 2 tablespoons chopped parsley (if using). Taste and adjust seasoning with additional salt, pepper, or crushed red pepper as desired.

Serve

Ladle the Toscana Kale soup into bowls and sprinkle additional grated Parmesan on top. Serve with slices of crusty bread for dipping. If using crisped pancetta or bacon, scatter on top as garnish.

Crisp pancetta or bacon

If adding pancetta or bacon, cook the diced meat in a small skillet over medium heat until browned and crisp, about 6–8 minutes. Drain on paper towels and sprinkle over individual bowls just before serving.