Rating: 4 stars
64 Ratings
  • 5 star values: 32
  • 4 star values: 14
  • 3 star values: 10
  • 2 star values: 5
  • 1 star values: 3
Chris Morocco

Gallery

Credit: Roland Bello

Recipe Summary

hands-on:
30 mins
total:
50 mins
Yield:
Serves 6
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Heat 2 tablespoons of the oil in a large pot or Dutch oven over medium heat. Add the leeks and garlic. Cook, stirring occasionally, until soft, 8 to 10 minutes. Add the kale and cook, stirring occasionally, until wilted, 2 to 3 minutes.

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  • Add the broth, beans, tomatoes (and their juices), 1 teaspoon salt, and ½ teaspoon pepper and bring to a boil. Reduce heat and simmer, partially covered, stirring occasionally, until thickened, 20 to 30 minutes. Stir in the Parmesan.

  • Tear the toasted bread into large pieces and drizzle with 2 tablespoons of the oil.

  • Serve warm topped with the bread. Drizzle with the remaining 2 tablespoons of oil and sprinkle with additional Parmesan.

Nutrition Facts

443 calories; fat 17g; saturated fat 3g; cholesterol 3mg; sodium 1290mg; protein 18g; carbohydrates 61g; sugars 9g; fiber 12g; iron 8mg; calcium 384mg.
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