Tuscan White Bean and Kale Soup

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• 4 tbsp extra-virgin olive oil
• 1 cup yellow onionfinely diced
• 4 garlic clove, sliced
• 3 cup canned cannellini beansdrained and rinsed
• 5 cup low-sodium chicken or vegetable broth
• 6 cup lacinato kalestemmed and torn
• 1 tsp red pepper flakes
• Kosher salt, black pepper and grated Parmesanto finish

Instructions

Amounts and pan sizes below are written for 4 servings and update with your serving size. Tap a step to keep your place — the rest gently fades back.

1. 01Step 1 — Sweat the aromaticsWarm ¼ cup olive oil in a heavy pot over medium heat (about 300°F). Add 1 cup diced onion and 1 tsp salt and cook 6 to 7 minutes until soft but not browned. Stir in 4 sliced garlic clove and 1 tsp red pepper flakes for 45 seconds.
2. 02Step 2 — Build the brothAdd 3 cup beans and 5 cup broth. Bring to a bare simmer (about 195°F) and cook 10 minutes, uncovered.
3. 03Step 3 — Thicken itScoop out about 1 cup of the beans with a little broth, mash to a paste with a fork, and stir it back in. The soup should coat the back of a spoon.
4. 04Step 4 — Wilt the kaleStir in 6 cup torn kale and simmer 5 minutes, until tender but still deep green. Taste and add salt in ¼ tsp pinches.
5. 05Step 5 — ServeLadle into warm bowls, finish with a hard drizzle of olive oil, grated Parmesan and plenty of black pepper. Serve with toasted bread.