- 1/3 cup extra-virgin olive oil
- 3 large celery ribs, diced
- 3 medium carrots, diced
- 2 medium onions, diced
- 4 garlic cloves, minced
- 1 teaspoon sweet smoked paprika
- 1/2 teaspoon crushed red pepper
- One 28-ounce can chopped fire-roasted tomatoes and their juices
- 3/4 pound Tuscan kale—stems discarded, leaves coarsely chopped (8 cups)
- 4 thyme sprigs
- 1 rosemary sprig
- 1 bay leaf
- Salt and freshly ground black pepper
- 2 quarts vegetable stock
- Two 15 1/2-ounce cans white beans, such as cannellini, drained
- 2 tablespoons sherry vinegar
- 1/4 cup grated pecorino cheese
- In a large pot, heat the oil. Add the celery, carrots and onions; cook over moderate heat, stirring occasionally, until softened, 8 minutes. Stir in the garlic, paprika and crushed red pepper and cook until fragrant, 2 minutes. Add the tomatoes, kale, thyme and rosemary sprigs and the bay leaf and cook, stirring occasionally, until the tomato juices have evaporated, 5 minutes. Season with salt and black pepper.
- Add the stock and beans to the pot; simmer over low heat, stirring occasionally, for 30 minutes. Discard the rosemary and thyme sprigs and the bay leaf. Stir the vinegar into the soup and season with salt and black pepper. Ladle the soup into bowls, sprinkle with the pecorino and serve.
The full-bodied soup pairs well with a full-bodied Sangiovese.