Make a big batch to last for a couple days and ladle up a bowl anytime you're craving something to warm you during these chilly winter days.
Photography and Styling: Diana Yen
Styling Assistant: Brenna Paulsen
3 tablespoons olive oil
3 chopped celery stalks
3 garlic cloves, minced
2 parsnips, peeled and chopped
2 medium carrots, peeled and chopped
1 medium chopped red onion
2 cups crushed canned tomatoes
3 cups of cannelini beans, rinsed and drained
1 bunch kale, stems trimmed and roughly chopped
2 cups crustless white bread, torn into bite sized pieces
1 ½ teaspoons sea salt
2 tablespoons fried capers (recipe follows)
crème fraiche for garnish
In a large pot heat olive oil over medium low heat. Add celery, garlic, parsnips, carrots and onion. Cook until softened about 7-10 minutes. Add tomatoes and simmer for another 10 minutes. Add the kale, beans, and 6 cups of water. Bring to a boil, reduce and simmer until the greens are tender, about 10 minutes.
Add pieces of bread. Simmer, stirring occasionally, until the bread breaks down and the soup thickens, 20 minutes. Stir in the salt and taste, add more if necessary. Serve with crispy capers and dollops of crème fraiche to garnish.
• Crispy Capers
1 tablespoon butter
2 tablespoons olive oil
2 tablespoons capers, drained and dried
Heat butter in a small sauté pan over medium-high heat. Add capers and cook until crispy, about 2-3 minutes. Drain the capers on a paper towel lined plate. Set aside until ready to use.