Ingredients
Units
Scale
- 2 tablespoons oil from the sun-dried tomatoes
- Kosher salt and freshly ground black pepper
- 1 medium yellow onion, finely chopped
- 3 garlic cloves, minced
- 2 tablespoons tomato paste
- 1/3 cup oil-packed sun-dried tomatoes, finely chopped
- 1 teaspoon fennel seeds, lightly crushed
- Pinch red pepper flakes
- 2 (15-ounce) cans white beans, drained and rinsed
- 1 quart vegetable broth
- 1 large bunch lacinato kale, deveined and torn into bite-size pieces
- Flaky sea salt, for serving
- Toasted sourdough, for serving
Instructions
- Heat the sun-dried tomato oil in a large, heavy pot over medium heat. Add the onion with a pinch of salt and cook until soft and translucent, 6–8 minutes. Add the garlic and cook just until fragrant.
- Stir in the tomato paste, sun-dried tomatoes, fennel seeds, and red pepper flakes. Cook, stirring often, until the mixture darkens slightly and smells sweet and concentrated, about 4–5 minutes.
- Add the white beans and vegetable broth. Bring to a boil, then reduce to a gentle simmer and cook for about 10 minutes, until the flavors meld and the onion begins to fall apart.
- Scoop about 1 1/2 cups of the soup (mostly beans and liquid) and blend until smooth. Stir the purée back into the pot to give the broth body.
- Add the kale and simmer 3–5 minutes more, just until softened but still vibrant.
- Season to taste with salt and black pepper. Finish with a pinch of flaky sea salt. Serve with toasted sourdough.