It is not warming up outside, so hearty soups are still in order. Tuscan kale and bean soup sounds a little fancy, but it takes almost no effort at all. This soup is always changing depending on what I have on hand. The version here went something like this:
In a large pot, sauté one diced onion until soft, add two cloves minced garlic and sauté until slightly golden. Throw in two chopped carrots and two sliced celery stalks, sprinkle with salt and cook until almost tender. Mix in torn kale, however much you like, and make sure it gets coated with olive oil. When the kale shrinks a bit and is looking vibrant, add a can of chopped tomatoes (I like to use the boxed Pomí tomatoes to avoid BPAs) and a little more salt. After a few minutes, add the cooked beans that were leftover from the night before, 5 cups of water, a bay leaf, a squeeze of lemon, chopped fresh parsley, and that old parmesan rind that's been in the fridge for a few weeks. Cover, and simmer for 30-45 minutes, or until you decide it's time to eat. Make sure to taste for salt along the way.