Bruleed Winter-Bean Soup

Photo: Anna Williams
Prep Time:
50 mins
Total Time:
1 hr 15 mins


  • 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


  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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