White Bean & Kale Soup

This classic combination comes together quickly with either canned or home-cooked beans. You can substitute chard, mustard greens or any leafy greens for the kale.

 Serves 4

  • 1 tablespoon olive oil

  • 1 medium onion, diced

  • 1 leek (optional), sliced lengthwise and cut into ¼ inch half-moons

  • 2 carrots, diced

  • 1 stalk celery, diced (optional)

  • 2 cloves garlic, minced

  • 1/4 teaspoon red pepper flakes (optional)

  • 1/2 teaspoon salt

  • 3 cups cooked or canned white beans (drain if canned but keep cooking liquid if home-cooked)

  • 1 bunch kale, washed, tough stem ends removed and chopped

  • 5-6 cups liquid–any combination of bean-cooking liquid if using home-cooked beans, vegetable stock, and/or water

  • Freshly ground pepper

  • Olive oil to finish

  • For serving: grated Parmesan or toasted bread crumbs/croutons (optional)

 Heat oil in soup pot or Dutch oven over medium-high heat. Add onion, carrots, leeks and celery (if using) and garlic and saute for about 7-8 minutes and beginning to brown.  Add beans and liquid and bring to a simmer and cook for 10 minutes. Add kale and cook until greens are tender to your liking, 5-10 minutes. Taste and adjust seasoning with salt. Serve with a drizzle of olive oil and a bit of Parmesan and toasty bread crumbs if you’re feeling fancy.


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