Tuscan-Style Pinto Bean Soup with Kale

Italian food has a knack for appealing in all weathers, hot or cold. Light and hearty at the same time, I couldn't resist one more kick at the old bean and vegetable soup can before the summer finally kicks in and lighter dinner fare takes over. And besides this soup looks lovely with a little summer sun streaming in through the window.

Tuscan-Style Pinto Bean Soup with Kale

Recipe by Lisa Turner Cuisine: Italian Published on April 28, 2009 A light but hearty and healthy Italian bean and kale soup — perfect and comforting Print this recipe Ingredients: 1 1/3 cups dried pinto or cranberry beans 2 tablespoons olive oil 3 celery stalks, sliced 2 carrots, sliced 1 onion, chopped 2 cloves garlic, minced or crushed 1/2 teaspoon dried red chili flakes 2 tomatoes, diced 1 pound kale, trimmed and coarsely chopped 2 cups vegetable stock 6 cups water 1 1/2 teaspoons sea salt, or to taste fresh ground black pepper 3 or 4 slices of stale or lightly toasted Italian or Ciabatta bread, cut into crouton-size pieces Instructions: Rinse the beans and soak overnight covered in several inches of cold water with a little yogurt whey or lemon juice added. Drain and rinse. Place the beans in a medium saucepan. Cover with several inches of fresh water and bring to a boil. Reduce the heat to low, cover, and simmer for 1 hour or until the beans are tender but not falling apart. Drain and lightly mash some of the beans with a potato masher. Set aside. Heat a large saucepan or soup pot over medium heat. When hot, add the olive oil, wait a few moments, then swirl to coat the bottom of the pan. Toss in the celery, carrot, onion, garlic and chili flakes and cook, stirring, until the onion turns a light brown, about 10 to 12 minutes. Add the tomatoes and continue to cook until the tomatoes are slightly reduced, another 10 minutes. Now stir in the beans with the kale and add the vegetable stock and water. Bring to a slow boil, then reduce heat to medium-low, cover, and cook until the kale is tender, about 25 to 30 minutes. Remove from heat and season with salt and plenty of fresh ground black pepper. Serve hot in wide shallow bowls and scatter with pieces of stale or lightly toasted bread. Makes 8 servings