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Ingredients
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Amt.
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Measure
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Ingredient
| | | | 3/4 | cup | 1 can Kidney beans(drained and rinsed) | 1/2 | cup | 4 Cans Cannellini beans, canned rinsed and drained | 3 | tablespoons | olive oil | 2 | cups, chopped | finely Onion chopped | 1 | cup, diced | celery | 1 | cup, chopped | Carrots, peeled and Diced | 4 | cloves | garlic (sliced) | 2 | sprigs | parsley, chopped | 2 | tablespoons | 2 Sprigs Thyme | 1 | tablespoon | fresh snipped oregano | 1 | leaf | bay leaf | 1 | teaspoon | chili pepper flakes | 1 | dash | salt | 1 | dash | black pepper | 1 | can (16 fl oz) | tomatoes canned, diced | 1 | cup | Chickpeas (garbanzo beans), rinsed and drained | 4 | cups | Vegetable broth | 2 | bunchs | Kale | 2 | bunchs | Spinach, chopped, slightly packed | 8 | slices | Bread, multi-grain | 1 | ounce | Cheese, parmesan, grated |
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Steps
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Sequence
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Step
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| | 1 | Place the kidney beans in a medium pot, add water to cover by 2-inches and bring to a boil. (If using canned kidney beans, skip this step.) Turn the heat down, let simmer for 45 minutes to 1 hour, or until just tender. Use the same process for the Cannellini beans. In a large soup pot, heat the olive oil over medium heat. Saute the onion, celery, carrot and garlic for 3 to 4 minutes. Using kitchen twine, tie the herbs and the bay leaf into a bundle and add to the pot. Season with the red chili flakes, salt and pepper. | | 2 | Add the diced tomatoes, the cooked and drained kidney beans, Cannellini beans, chickpeas, and the vegetable stock. Bring to a simmer and cook for 15 to 20 minutes. Add the kale and continue cooking until the beans are completely tender. Season with salt and freshly ground black pepper, to taste. | | 3 | Preheat the oven to 350 degrees F. Drizzle olive oil over the slices of peasant bread, season with a little salt and pepper and toast in the oven. Serve the soup in large bowls with grated Parmesan and a slice of toast. |
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