Food & Cooking Recipes Soups, Stews & Stocks Soup Recipes Bruleed Winter-Bean Soup 5.0 (1) 1 Review By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on March 22, 2018 Print Rate It Share Share Tweet Pin Email Photo: Anna Williams Prep Time: 50 mins Total Time: 1 hr 15 mins Servings: 4 Ingredients 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 Directions 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. Rate it Print