New This Month

Bruleed Winter-Bean Soup

  • Prep:
  • Total Time:
  • Servings: 4

Photography: Anna Williams

Source: Martha Stewart Living, February 2015


  • 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 1/2 cups coarsely grated young Asiago


  1. 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.

  2. 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.

  3. 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.


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