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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Italian >> Italian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Adjust an oven rack to the middle position and heat the oven to 300 degrees. | 2. Spread the bread cubes out over a rimmed baking sheet and bake until dried but not browned, about 30 minutes; set aside. | 3. Process half the beans and 1/4 cup sof the water in a food processor until mostly smooth, about 12 pulses, stopping to scrape down the sides of the bowl as needed; set aside. | 4. Heat oil in a large Dutch oven over medium heat until shimmering. | 5. Add carrots, onion, kale stems, and 1/2 teaspoons salt and cook until vegetables are softened, 8 to 10 minutes. | 6. Stir in the garlic and cook until fragrant, about 30 seconds. | 7. Stir in tomatoes and cook until softened, about 2 minutes. | 8. Stir in pureed beans, remaining whole beans, remaining water, kale leaves, potato, and bay leaves and bring to a simmer. | 9. Reduce heat to low, partially cover, and simmer until potato is tender, about 40 minutes. | 10. Stir in rosemary sprig and 2 cups of dried bread cubes into the soup, cover, and let stand off the heat until the bread is soggy and falling apart, 15 to 20 minutes. | 11. Discard rosemary sprig and bay leaves and stir to break up bread pieces and thicken the soup. | 12. Season to taste with salt and pepper. | 13. Divide remaining bread cubes among individual bowls and ladle thickened soup over the top. | 14. Drizzle olive oil over top of each portion and serve, passing out the Parmesan cheese separately. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
ciabatta	6	cups	cut	-	-	-	-
cannellini bean	2	cans	drained rinsed	-	-	-	-
water	6	cups		0.0	0.0	0.0	0.0
extra virgin olive oil	1/3	cup		-	-	-	-
carrot	3		peeled chopped	75.03	17.5314	1.7019	0.4392
onion	1		minced	64.0	14.944	1.76	0.16
kale	1	bunch	separated chopped sliced	-	-	-	-
salt				-	-	-	-
garlic clove	6		minced	-	-	-	-
tomato	1	can	diced drained	62.068999999999996	13.7631	3.2384	0.5397
russet potato	1		peeled cut	-	-	-	-
bay leaf	2			-	-	-	-
rosemary	1	sprig		-	-	-	-
black pepper			ground	-	-	-	-
parmesan cheese			grated	-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.