Kale and White Bean Soup
This is the season to start making soup. You can make this one vegetarian by using vegetable stock instead of chicken stock.
Kale and White Bean Soup - 6 to 8 servings
1 pound kale
2 tablespoons olive or vegetable oil
1 medium (1 cup) onion, finely diced
1 medium (1 cup) carrot, finely diced
2 stalks (1 cup) celery, finely diced
1 cup dried (2 1/2 cups cooked) cannelini beans, cooked til tender if dried
3 cups water total (or cooking liquid from beans and enough water to equal 3 cups)
3 cups chicken stock (vegetable stock if desired, or water and 2 bouillon cubes)
1 bay leaf
1/4 tsp dried thyme leaves
1/4 cup whipping cream or half and half
pinch or two red pepper flakes (optional)
salt and pepper as needed
splash of red wine vinegar
3-4 slices of prosciutto as garnish, or parmesan curls
If using prosciutto to garnish, bake thin slices in a 350 deg F oven for 5-10 minutes or until crispy. Break into shards.
Cook beans until tender if using dried beans. Reserve 3 cups of the cooking water.
Remove stems and central stalk from the kale. Chop the leaves roughly and wash well several times. Drain.
In a large saute pan, saute onion, celery and carrots in the olive oil until the onions are translucent. Add kale leaves in batches, cover and steam until you have added all the kale to the saute pan.
Add beans, water/cooking liquid, stock, bay leaf, thyme and red pepper flakes. Taste and add a bit of salt and pepper. Bring to the boil then reduce the heat and simmer for 25-30 minutes until the kale is tender.
Stir in the cream, remove the bay leaf and taste. Adjust seasoning as needed. Just before serving, add the red wine vinegar to the pot, stir again and serve with desired garnish.
Kale and White Bean Soup - 6 to 8 servings
1 pound kale
2 tablespoons olive or vegetable oil
1 medium (1 cup) onion, finely diced
1 medium (1 cup) carrot, finely diced
2 stalks (1 cup) celery, finely diced
1 cup dried (2 1/2 cups cooked) cannelini beans, cooked til tender if dried
3 cups water total (or cooking liquid from beans and enough water to equal 3 cups)
3 cups chicken stock (vegetable stock if desired, or water and 2 bouillon cubes)
1 bay leaf
1/4 tsp dried thyme leaves
1/4 cup whipping cream or half and half
pinch or two red pepper flakes (optional)
salt and pepper as needed
splash of red wine vinegar
3-4 slices of prosciutto as garnish, or parmesan curls
If using prosciutto to garnish, bake thin slices in a 350 deg F oven for 5-10 minutes or until crispy. Break into shards.
Cook beans until tender if using dried beans. Reserve 3 cups of the cooking water.
Remove stems and central stalk from the kale. Chop the leaves roughly and wash well several times. Drain.
In a large saute pan, saute onion, celery and carrots in the olive oil until the onions are translucent. Add kale leaves in batches, cover and steam until you have added all the kale to the saute pan.
Add beans, water/cooking liquid, stock, bay leaf, thyme and red pepper flakes. Taste and add a bit of salt and pepper. Bring to the boil then reduce the heat and simmer for 25-30 minutes until the kale is tender.
Stir in the cream, remove the bay leaf and taste. Adjust seasoning as needed. Just before serving, add the red wine vinegar to the pot, stir again and serve with desired garnish.