Kale and White Bean Soup
Mash the beans, and use them to thicken the broth; leave some whole for added texture.
Everyday Food, January/February 2003
- Prep Time 25 minutes
- Total Time 45 minutes
- Serves 4
- 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)
- 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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