30-Minute White Bean and Kale Soup With Fire-Roasted Tomatoes

Ingredients

For 4 servings

• •2 (15-ounce; 425 g each) cans unsalted white beans, divided (see notes)
• •2 c. à soupe (30 ml) extra-virgin olive oil, plus more for serving
• •1 medium yellow onion (8 ounces; 226 g), finely chopped
• •1 medium carrot (4 ounces; 113 g), peeled and finely chopped
• •2 large celery stalks (4 ounces; 113 g total), finely chopped
• •2 c. à café Diamond Crystal kosher salt, divided; for table salt, use half the amount by volume
• •3 large cloves garlic, minced
• •1 c. à soupe (15 ml) tomato paste
• •3 /4 teaspoon crushed red pepper flakes
• •4 tasse (960 ml) homemade vegetable stock or store-bought low-sodium vegetable broth
• •2 c. à café granulated sugar
• •1 (14.5-ounce; 411 g) can diced fire-roasted tomatoes
• •1 ounce (28 g) grated Parmigiano-Reggiano cheese (about 1/4 cup), divided, plus 1 (roughly 3-inch)
• •Parmigiano-Reggiano cheese rind (optional)
• •6 tasse stemmed and chopped lacinato kale (6 ounces; 170 g)
• •1 c. à soupe aged balsamic vinegar
• •Fresh oregano leaves, for garnish

Method

1. 1.Drain and rinse 1 can of the beans and set aside. In a large Dutch oven or large pot, heat oil over medium-high heat until shimmering. Add onion, carrot, celery, and 1/2 teaspoon kosher salt. Cook, stirring occasionally, until vegetables are softened, about 10 minutes. Stir in garlic, tomato paste, and red pepper; cook, stirring constantly, until mixture is fragrant and slightly darkened, 1 to 2 minutes.
2. 2.Stir stock or broth, sugar, diced tomatoes with juices, remaining undrained can of beans, and Parmigiano-Reggiano rind (if using) into Dutch oven. Bring to a boil over high heat, then reduce heat to medium-low to maintain a simmer and cook until flavors meld, about 10 minutes
3. 3.Stir kale, reserved drained beans, and remaining 1 1/2 teaspoons salt into Dutch oven; cook, stirring occasionally, until kale is wilted and tender, about 3 minutes. Remove from heat and discard cheese rind. Stir in vinegar.
4. 4.Ladle soup evenly into bowls; drizzle with additional olive oil, and sprinkle each with 1 tablespoon grated Parmigiano-Reggiano. Garnish with oregano leaves. Serve hot.