Bruleed Winter-Bean Soup

Name: Bruleed Winter-Bean Soup
Prep time: 50 min
Total time: 75 min
Ingredients: 2 tablespoons extra-virgin olive oil, plus more for drizzling; 1 small onion, finely diced; 1 stalk celery, finely diced; 1 carrot, peeled and finely diced; 1 can (15 ounces) diced tomatoes; 1 2-inch piece Parmesan rind; 1 can (15 ounces) white beans, drained and rinsed; 8 ounces kale, stems removed, cut into 1-inch pieces (6 cups); Coarse salt and freshly ground pepper; 4 slices country bread, cut into 1-inch pieces; 1.5 cups coarsely grated young Asiago

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Martha Stewart Test Kitchen

Updated on March 22, 2018

Prep Time:

50 mins

Total Time:

1 hr 15 mins

Servings:

4

Ingredients

2 tablespoons extra-virgin olive oil, plus more for drizzling
1 small onion, finely diced
1 stalk celery, finely diced
1 carrot, peeled and finely diced
1 can (15 ounces) diced tomatoes
1 2-inch piece Parmesan rind
1 can (15 ounces) white beans, drained and rinsed
8 ounces kale, stems removed, cut into 1-inch pieces (6 cups)
Coarse salt and freshly ground pepper
4 slices country bread, cut into 1-inch pieces
1 ½ cups coarsely grated young Asiago

Directions

Heat oil in a medium saucepan over medium heat. Add onion, celery, and carrot; cook, stirring occasionally, until tender, about 10 minutes. Stir in tomatoes with juices; cook 1 minute.
Add 4 cups water and Parmesan rind. Bring to a boil; reduce heat to a simmer and cook 20 minutes. Stir in beans and kale; cook, stirring occasionally, until kale is tender, about 5 minutes. Season with salt and pepper.
Heat broiler. Spread bread evenly on a rimmed baking sheet. Place under broiler and toast, tossing once, until golden, 1 to 2 minutes. Divide soup, croutons, and Asiago among 4 ovenproof bowls; drizzle each with oil. Broil until melted, about 1 minute; serve.

Originally appeared: Martha Stewart Living, February 2015