Hearty Soup: Crispy and Crunchy

Build the base. Heat 2 tbsp olive oil in a large pot over medium heat. Add onion, carrots, and celery. Cook 6 to 8 minutes, stirring, until softened and starting to turn sweet.

Add garlic and tomato paste. Stir in minced garlic and cook 30 seconds. Add tomato paste, Italian seasoning, smoked paprika, and red pepper flakes (if using). Cook 1 to 2 minutes, stirring, until the tomato paste darkens slightly and smells toasty.

Simmer. Add crushed tomatoes, broth, and beans. Bring to a gentle boil, then reduce to a simmer. Cook 20 minutes, uncovered, stirring occasionally.

Make it lush. For a slightly thicker soup, mash some beans against the side of the pot with a spoon, or blend 2 cups of soup and stir it back in. If using a blender, vent the lid and work in batches so steam can escape.

Add greens and season. Stir in kale and simmer 3 to 5 minutes until tender and bright. Start with the 1 tsp salt, add pepper, then finish with balsamic vinegar or lemon juice. Taste and adjust. (Broths vary a lot, so this is where the final salt decision happens.)

Toast the crunchy topping. While the soup simmers, heat 3 tbsp olive oil in a small skillet over medium heat. Add breadcrumbs and toast 3 to 5 minutes, stirring often, until golden brown. Remove the pan from the heat, then stir in garlic and salt for about 30 seconds using the residual heat so the garlic turns fragrant without scorching. Stir in Parmesan and parsley (if using).

Serve. Ladle soup into bowls and pile the crispy topping on top right before eating. Add extra Parmesan or a drizzle of olive oil if you want to be a little bit extra, which I usually do.