This is a traditional Italian soup recipe that has been handed down for generations, normally served with old bread, cut up then added to the soup along with a dribble of olive oil and Parmesan cheese.
This is a delicious and hearty soup recipe, perfect for winter and spring, because it uses older root crops and new greens.
- 1 Rutabaga peeled and cut up into 1/2 inch cubes
- 2 Carrots peeled and sliced
- 3 Stalks Celery chopped
- 1 Medium Onion chopped
- 3-4 Cloves Garlic minced
- 1 14 oz Can San Marzano tomatoes chopped
- 1 Can Great Northern beans or any other white bean
- 32 Ounces Chicken or vegetable stock low sodium, low fat or no salt
- 1 Bunch Lacinato kale chopped
- 1 Handful Fresh flat-leaf parsley chopped
- Olive oil
- Parmesan cheese
- To taste Salt & pepper
- Peel and cut the rutabaga into 1/2 inch cubes.
- Peel and cut the carrots.
- Cut the celery.
- Put everything into a soup pot except the kale and parsley.
- While it simmers, sauté the kale in olive oil for five minutes; then add a cup of water and let the water cook down until it evaporates and the kale is cooked, about 30 minutes.
- Add the kale to the pot with the chopped parsley; season with crushed red pepper if desired.
- Serve topped with Parmesan cheese and crusty bread.
Thank you Francesco C., from Jamestown Rhode Island, for sharing your family recipe.