This cozy, veggie-packed soup gets its flavor from garlic, rosemary, tomato paste, and crushed tomatoes. Smoked paprika brings a savory depth you’d typically get from bacon. It’s the kind of soup that only gets better after a day or two in the fridge, when the flavors have time to mingle. Don’t skip the pesto swirl and flurry of Parmesan at the end for a boost of richness.

Ingredients

  • 3 tablespoons extra-virgin olive oil
  • 2 stalks celery, diced
  • 1 large onion, diced
  • 1 large carrot, peeled and diced
  • Kosher salt
  • 4 cloves garlic, minced
  • 2 teaspoons chopped fresh rosemary 
  • 1 tablespoon tomato paste
  • 1 teaspoon smoked Spanish paprika 
  • 2 (14-ounce) cans butter beans or cannellini beans, drained and rinsed
  • 1 (28-ounce) can crushed tomatoes
  • 1/2 teaspoon crushed red pepper flakes 
  • 1 fresh bay leaf (optional)
  • 1 (3”) Parmesan rind 
  • 1 large bunch Tuscan kale, stems removed and leaves cut into 1” pieces 
  • Prepared basil pesto, for serving 
  • Freshly grated Parmesan cheese, for serving
  • Warm crusty bread, for serving


 

Directions

  • Heat olive oil in a large Dutch oven or soup pot over medium-low heat.

  • Add celery, onion and carrots. Season with salt and cook, stirring occasionally, for about 10 minutes until softened.

  • Add garlic and rosemary and cook for about a minute, stirring constantly. Add tomato paste and smoked paprika and cook for a few minutes until tomato paste coats the bottom of the pot and turns a deeper shade of red.

  • Add beans, tomatoes, red pepper flakes, bay leaf (if using), Parmesan rind and 4 cups of water. Season with salt and bring to a boil over high heat. Reduce heat to low and simmer, partially covered, for 30 to 45 minutes.

  • Add kale and cook for another few minutes until wilted. Season soup with more salt to taste. Remove Parmesan rind and bay leaf before ladling soup into bowls. Top with a spoonful of pesto and a sprinkle of Parmesan. Serve with crusty bread.