Ingredient Checklist


Instructions Checklist
  • 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.

  • 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.

  • 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.

Reviews (1)

1 Ratings
  • 5 star values: 1
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
Really good with substantial tweaks - subbed in chicken stock for water + added 3 cloves minced garlic towards end of cooking time for onion/carrot/celery. Salt/pepper generously & add hot pepper flakes at end. Substituted fontina/mozzerella for young asiago as I couldn't find it. Both melted great - I tried an Italian Fontina D'aosta - it was like gruyere (nutty) and a Swedish fontina - it was milder. Drizzle EVOO on top and sprinkle more red pepper. Cook kale no more than 5 min. or so.