Kale and white
bean soup
Serves 8
The
hearty and earthiness of kale makes this soup an easy choice for a lunch,
starter, or even a main meal on a chilly weeknight. The beautiful head of
kale used for this dish was a full 3-foot across and came straight from the
field just cut by the farmer.
Some
notes on preparation: the addition of rosemary and red pepper flakes into the
olive oil in the first step enables these flavors to infuse throughout the dish
and enhances the rich flavor. Mashing a portion of the cooked beans will act to
thicken the broth.
4 tablespoons extra virgin olive oil
1 teaspoon fresh rosemary, minced
½ teaspoon red pepper flakes
1 cup onion, chopped
2 cloves garlic, minced
1 carrot, diced
2 quarts low sodium stock, vegetable or chicken broth
(see page xx)
10 cups kale, ribs removed and roughly chopped
2 cups diced tomatoes (see page xx)
4 cups white beans cooked or 2-15.5oz cans low sodium
beans, drained and rinsed
2 bay leaves
1 cup romano cheese, grated
Salt and fresh ground pepper to taste.
In a large stockpot heat oil, rosemary, and pepper
flakes over medium heat.
Add onions, garlic, and carrot. Saute until onions are
just translucent - 3 or 4 minutes.
To the vegetables add stock, kale, tomatoes, and 3 cups
of beans, reserving 1 cup of the beans.
Place the reserved beans in a bowl and mash with a fork,
add to the soup.
Cover, bring to a boil, and reduce to a simmer for 20
minutes.
Remove bay leaves, and incorporate grated cheese into
the soup.
Serve hot with crusty bread.
