Peel carrots, and grate the soffritto ingredients.
1 onion, 2 carrots, 2 celery stalks
Wash and remove large stems from the kale. Drain and rinse the cannellini beans.
4 cups kale
Cook the soffritto in olive oil until the carrots have softened and the onions become translucent. This will take about 7 minutes. Add the garlic in the last 45 seconds and cook until it becomes fragrant.
1 tbsp minced garlic
Add the tomatoes (juice included) and beans. Add the basil, and season with salt and pepper to taste. Allow to cook for 10 minutes or so, to allow the flavors to marry. You don't want to cook off the tomato juice, so keep an eye on that.
28 oz can San Marzano-style tomatoes, 1 can cannellini beans, 1 tbsp dried basil, salt and pepper
Add the stale bread, and stir it in. Allow it to absorb the tomato juice. If there isn't enough liquid, add some vegetable broth.
4 cups stale bread, vegetable broth
When the bread has softened and become part of the soup, add the kale. Allow it to wilt, and then your soup is ready!
4 cups kale
Top in your preferred way. Traditionally, robust olive oil is used. We prefer to also add parmesan and a poached egg. It's ultimately up to you!
½ cup grated parmesan, 6 poached eggs, olive oil
