Join KindChef Alexa to make a Tuscan Bean and Kale Soup (based on recipe from SaltFatAcidHeat by Samin Nosrat). After completing your soup, freeze and label it for donation, then drop off at one of our participating food assistance providers, with a person or family that is in your heart, or anyplace that you prefer, when convenient. Finally, report on where you shared your KindSoup and spread the word: Post a picture or two of you and your soups on social media with #DoKindWorks and tag us @DoKindWorks.
Tuscan Bean and Kale Soup
Ingredients
- Extra-virgin olive oil
- 3 medium yellow onions, diced (about 1 1/2 cups)
- 6 celery stalks, diced (about 3 cups)
- 9 medium carrots, (peeled and) diced (3 cups)
- 6 bay leaves
- Salt & Freshly ground black pepper
- 6 garlic cloves, thinly sliced
- 6 cups crushed canned or fresh tomatoes in their juice
- 9 cups cooked beans, such as cannellini, corona,or cranberry, cooking liquid reserved (from
- about 3 cup raw; feel free to use canned beans instead!)
- 3 ounces freshly grated Parmesan, rind reserved
- 9-12 cups Chicken Stock, vegetable broth or water, or more as needed for desired consistency
- 6 bunches kale, thinly sliced
- 1 1/2 small head green or Savoy cabbage, core removed and thinly sliced (about 3 cups sliced
Instructions
- Set a large Dutch oven or stockpot over medium-high heat and add 1 tablespoon olive oil.
- When the oil shimmers, add the onion, celery, carrots, and bay leaves.
- Season generously with salt and pepper.
- Reduce the heat to medium and cook, stirring occasionally, until the vegetables are tender and just starting to brown, about 15 minutes.
- Dig a little hole in the center of the pot, then add another tablespoon of olive oil.
- Add the garlic and let it sizzle gently until it gives off an aroma, about 30 seconds.
- Before the garlic has a chance to brown, add the tomatoes. Stir, taste, and add salt as needed. Let the tomatoes simmer until they cook down to a jammy consistency, about 8 minutes.
- Add the beans and their cooking liquid, half the grated Parmesan and its rind and enough stock or water to cover.
- Add two immoderate splashes of olive oil, about 1/4 cup.
- Stirring occasionally, bring the soup back to a simmer. Add the kale and cabbage and bring to a simmer again, adding more stock or water as needed to cover.
- Cook until the flavors have come together and the greens are tender, about 20 minutes more. Taste and adjust for salt.
Notes by Samin Nosrat: I like this soup to be very thick, but add more liquid if you like a
lighter soup. Remove the Parmesan rind and bay leaves. Serve with a drizzle of the best olive
oil you have on hand, and grated Parmesan. Store covered in the refrigerator for up to 5
days. This soup also freezes exceptionally well for up to 2 months. Return the soup to a boil
before using.
Variations: To make Pasta e Fagioli (Tuscan Pasta and Bean Soup), add 3/4 cup ditalini,
tubetti, or other small pasta* shape along with the beans. *Uncooked to thicken soup
further, or cooked al dente and added later. Stir frequently,as the starch released by the
pasta is apt to form a crust on the bottom of the pot and burn. Cook until the pasta is
tender, about 20 minutes. Thin out with more stock or water as needed to desired
consistency. Serve as directed above
Health and Safety Information
In order to protect the the quality of our KindSoup program, we ask that volunteers conscientiously observe the following guidelines:
- Start with clean hands and wash again frequently as needed throughout the cooking process.
- Start with clean kitchen surfaces and utensils (antibacterial wipes do a great job).
- Keep longer hair tied back.
- Follow other common sense procedures, such as never returning a tasting spoon to the pot!
Thank you for maintaining a high cleanliness standard for our KindSoup donations!
How to Donate Your KindSoup
Seal containers with a tight lid and freeze. Label each container with: date prepared, your first name and last initial, “Tuscan Bean and Kale Soup” and any relevant food allergy info. When convenient, drop containers of frozen soup off at one of the following participating food assistance providers, with a person or family that is in your heart, or a place that you prefer.
- Rainbow Community Development Center 12120 Tech Road, Silver Spring (this takes you to the rear parking lot and loading dock – there is usually a large RAINBOW truck parked here): Drop-off Monday-Friday 9am-2pm. NOTE: If you go during Rainbow’s food distributions on Tuesdays/Thursdays from 9am-noon, you may see a long line of cars – you can drive past the cars to drop off your KindSoup. If you go at other times and the garage or back door is not open, call or text Anna on her personal cell at 301-852-4184 (if she doesn’t answer, leave a message and she should get back within a few minutes, or try calling the Rainbow Pantry cellphone: 240-639-2293).
- So What Else 4924 Wyaconda Road, Rockville, 240-705-4345. (Look for the Dogtopia. Drive straight past Doptopia to get to our parking lot. The entrance will be on the right hand side as you pull into the parking lot. After you park, walk up to the glass door at the bottom of the black ramp, ring the doorbell, let the team know you’ve arrived to drop off KindSoups): Drop-off Tuesday-Friday 10am-4pm and Saturdays 7am-12pm.
- Upcounty Consolidation Hub 12900 Middlebrook Rd., Germantown (supporting 1,000 families with food and other supports). Drop off Tuesdays, Wednesdays, or Fridays 8 am-4:30 pm.
- Embry Rucker Shelter 11975 Bowman Towne Drive, Reston, 703-437-1975. Leave donations on the table around the back. Drop off anytime!
Here are some options for donating outside the DC area:
- NYC Community Fridges located throughout New York City.
- Bread and Roses 58 Newbury St., Lawrence, Mass., 978-681-8768. Drop off Mondays-Thursdays, 10 am-4 pm.
- The Bristol Lodge 27 Lexington St., Waltham, Mass., 781-893-0108. Drop off Mondays-Fridays, 9am-6pm.
- Community Refrigerators located in Los Angeles
See you in the KindSoup kitchen!
Learn more about this KindWorks program
