by Katherine Deumling
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.
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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