Featuring beans, greens and herbs, this simple soup is both flavorful and nutritious. This recipe was created by FamilyCook Productions.
Cooking Tip of the Week: When you add your leafy greens to the stockpot, watch carefully. They’ll turn bright green! But if cooked for too long, they’ll turn darker and lose some of their nutrients. Be sure to cook them only for the amount of time listed.
Food for Thought: This recipe originated in Tuscany, a region of Italy known for simple but filling dishes made from very few ingredients. Soups like this one were traditionally served with plain, unsalted bread, which the locals developed in the 16th century after a tax was put on salt. The bread’s lack of flavor didn’t matter much after it soaked up all the leftover soup!
Family Dinner Conversation Starter: What food do you think your family should be known for?
Adult: Heat a large stockpot over medium heat. Add olive oil. When the oil is hot, add the chopped onion and reduce the heat to low. Cook, stirring occasionally, or until onions are translucent, about 8 minutes.
Together: Stir in the garlic and cook for 1-2 minutes.
Kid: While the onions are cooking, tear up the kale leaves (discard the large stems) and chop the broccoli rabe.
Together: Add the greens to the stockpot, increase heat to medium, and stir the greens until they wilt.
Together: Open the cans of tomatoes and beans with a can opener.
Kid: With clean hands, squeeze the tomatoes into the stockpot.
Together: Drain and rinse the beans in a colander. Add to the beans and broth to the stockpot and bring to simmer, cooking 5 more minutes.
Kid: Pluck the thyme leaves from their stems.
Together: Add the leaves to the pot and discard the stems. Simmer for an additional 10 minutes.
Kid: Season with up to 1 tsp. salt and freshly ground pepper.