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Ingredients
10 ¾-inch-thick slices white peasant bread
6 cups water
8 large kale leaves, cut into 2-inch pieces
2 large carrots, peeled and coarsely chopped
2 large stalks celery, coarsely chopped
1 medium onion, coarsely chopped
2 large cloves garlic, minced
2 medium potatoes, peeled and diced
1 19-ounce can cannellini beans, with liquid
Salt and black pepper to taste
½ cup extra-virgin olive oil
Grated Parmesan cheese
Nutritional analysis per serving (8 to 10 servings)
37 grams carbs; 292 calories; 8 grams monosaturated fat; 2 grams polyunsaturated fat; 2 grams saturated fat; 13 grams fat; 7 grams fiber; 787 milligrams sodium; 9 grams protein; 4 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Toast the bread lightly on both sides. Cut each slice into 4 pieces and set aside.
- Step 2
Put the water in a stockpot, add the kale, carrots, celery and onion and bring to a boil. Reduce the heat and simmer for 20 minutes. Add the garlic, potatoes and beans (with liquid) and simmer for 20 minutes more. Season to taste with salt and black pepper.
- Step 3
Preheat the oven to 350 degrees. Ladle a third of the soup, about 4 cups, into a 5-quart ovenproof casserole. Cover the soup with half of the toast squares in a single layer and drizzle with half of the olive oil. Ladle in half of the remaining soup and add the rest of the toast squares, drizzling them with the remaining olive oil. Add the rest of the soup, pressing down the toast squares to be sure they have been moistened.
- Step 4
Cover the casserole and bake for 50 minutes. Serve with grated Parmesan cheese.
Private Notes
Comments
Substituted chard for kale. Added pepper and a couple of tomatoes (because I had them). I didn’t feel like moving to the oven so instead I added a cheese rind and served over bread. I added a light squeeze of lemon at the end and a pinch of parsley.