This hearty vegetable bread soup is the perfect winter meal for days when you need something hot to warm you up. Packed with vegetables, beans, and bread this is truly a meal in one pot. The best part is this soup makes even better leftovers or make a large batch to freeze and store in an airtight container for 6-8 months.
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1 Shallot, diced
3 Celery Stalks, chopped
2 Medium Carrots
3 Cloves Garlic
3 Tomatoes, chopped
1 Head Kale, chopped
8 Cups Chicken Stock
2 14.5oz Cans Northern White Beans
1/2 Load Pain le Vain (about 3 cups)
2 tsp Black Truffle Sea Salt
1/2 cup Parmesan, finely grated
In a large dutch oven over medium high heat add olive oil. Once hot add shallot, celery, and carrots. Cook until softened about 8 minutes then add garlic and cook for 1 minute. Add White Truffle Balsamic Vinegar and cook 1 more minute.
Add into pot tomatoes, kale, chicken stock, and Wild Garlic. Bring to a boil then reduce heat to medium-low.
Add beans and salt to soup and stir. Tear bread into large chunks and add to soup. Cook until bread breaks down, about 20 minutes. Add cheese and cook for another 5 minutes.
Swap out the chicken broth for vegetable broth to easily make this dish fully vegetarian!
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