Kale and White Bean Soup
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Everyday Food, January/February 2003
- Prep Time 25 minutes
- Total Time 45 minutes
- Yield Serves 4
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Ingredients
- 1 pound kale, stems (and veins, if desired) removed and leaves washed
- 2 tablespoons olive oil
- 1 onion, chopped
- 2 cans cannellini beans, (14.5 ounces each), drained and rinsed
- 4 cups water
- 2 cups chicken stock, or reduced-sodium canned broth
- Salt and pepper
- 4 thick slices country bread
- Grated Parmesan cheese, (optional)
Directions
- Cut or tear the kale into 1/2-inch strips. In a medium saucepan, heat 1 tablespoon oil over medium-high heat. Add onion, and cook until softened, about 5 minutes.
- Add about half of the beans, and lightly mash with a fork. Add water and stock, and bring to a boil. Stir in kale, remaining beans, 1 teaspoon salt, and 1/4 teaspoon pepper. Partially cover, reduce heat, and simmer until kale is tender, about 20 minutes.
- Toast bread. Ladle soup into bowls, top with toast, and drizzle with remaining tablespoon olive oil. Sprinkle with Parmesan, if desired.
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This is a fantastic soup! So easy too! Mashing half the beans in any bean soup/chili/red beans and rice recipe is the take away here. I added 3 cloves of garlic, a couple sprigs of rosemary and of thyme and some crushed red pepper flakes. I might also try a squeeze of lemon next time. Enjoy!
I loved this soup! I am not ashamed to admit that I ate nearly the entire pot the night I made it.
It gets better the longer it sits on the stove--the beans melt a bit and thicken the broth, and the kale imparts a subtle flavor that develops as it sits.
The soup is even better with the toasted bread, some good extra virgin olive oil, and shaved parmesan. In fact, the topping is crucial to turn it from a good soup to a fantastic one.
We added a couple sprigs of fresh Rosemary, the garlic suggested by another reviewer, and a cup of corn. Made this an even tastier dish!
This was delicious
This was delicious
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This soup was very bland. Suggestions for spicing it up?