Kale and white bean soup

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.