Minestra di Pane (Tuscan Bread Soup)

🛒 Ingredients

• Stale Tuscan Bread 40 g · 104 kcal
• Canned Peeled Tomatoes 80 g · 16 kcal
• Cooked Cannellini Beans 40 g · 48 kcal
• Black Kale (Cavolo Nero) 60 g · 28 kcal
• Carrot 20 g · 8 kcal
• Celery Stalk 15 g · 2 kcal
• Onion 30 g · 12 kcal
• Garlic Clove 2 g · 3 kcal
• Vegetable Broth 200 g · 16 kcal
• Extra Virgin Olive Oil 9 g · 80 kcal
• Parmesan Cheese 7 g · 28 kcal

👨‍🍳 Instructions

1. Prepare the soffritto: Finely chop the onion, carrot, celery, and garlic. Heat the olive oil in a large pot over medium heat, then add the chopped vegetables and sauté until softened, about 8-10 minutes.
2. Add the canned peeled tomatoes, breaking them up with a spoon, and the cannellini beans to the pot. Stir well and simmer for 10 minutes to allow the flavors to meld.
3. Pour in the vegetable broth and add the black kale, stirring occasionally. Bring to a simmer, then reduce heat to low, cover, and cook for 25-30 minutes until the kale is tender.
4. Season the soup with salt and freshly ground black pepper to taste. Tear the stale bread into rustic pieces and add them to the soup, letting them soak for a few minutes before serving.
5. Serve hot, drizzled with a little extra virgin olive oil and a sprinkle of grated Parmesan cheese, if desired.