¼ cup Colavita Extra Virgin Olive Oil, plus more for drizzling
1 small onion, chopped
2 cloves garlic, thinly sliced
1 pinch red pepper flakes
1 carrot, peeled and cut into ¼ inch pieces
1 celery stalk, cut into ¼ inch pieces
1 sprig thyme
1 sprig rosemary
1 red potato, cut into ½ inch cubes
½ can crushed tomatoes
12 oz white kidney beans, rinsed
4 cups vegetable stock
1 lb kale, chopped into ½ inch pieces
4 thick slices of country bread, toasted
½ cup Pecorino Grated Romano Cheese
1
In a large pot, heat the olive oil over medium heat and cook onions and garlic until soft, about 4 minutes.
2
Add the red pepper flakes, carrots, and celery and continue to cook for about 5 minutes.
3
Add in the thyme, rosemary, potatoes, crushed tomatoes, cannellini beans, and vegetable stock and bring to a boil.
4
Stir in the kale and lower to a simmer for about 20 minutes, stirring occasionally.
5
Season with salt and pepper to taste.
6
Place a piece of the toasted bread at the bottom of a shallow bowl and ladle the soup over each. Sprinkle with the Pecorino Grated Romano Cheese, a drizzle of olive oil and serve hot.
Ingredients
¼ cup Colavita Extra Virgin Olive Oil, plus more for drizzling
1 small onion, chopped
2 cloves garlic, thinly sliced
1 pinch red pepper flakes
1 carrot, peeled and cut into ¼ inch pieces
1 celery stalk, cut into ¼ inch pieces
1 sprig thyme
1 sprig rosemary
1 red potato, cut into ½ inch cubes
½ can crushed tomatoes
12 oz white kidney beans, rinsed
4 cups vegetable stock
1 lb kale, chopped into ½ inch pieces
4 thick slices of country bread, toasted
½ cup Pecorino Grated Romano Cheese