Always on the lookout for new meatless recipes, I asked vegetarian friend Cherie of Renaissance Garden if she had any favorites. She actually sent me a long list of meatless meal ideas in addition to this soup recipe. I’m not all that experienced with kale but a couple of weeks ago I bought some and made this soup. I must admit I was a little skeptical but it was amazingly good! It was great for lunch and next week while David is away on a business trip, I think I’ll make a pot of it to eat from for a few days.
Quick Kale and White Bean Soup
by Cherie Guerrant
by Cherie Guerrant
Prep time: 20 minutes
Makes: 4 servings
Makes: 4 servings
1 bunch kale, stems removed
1 1/2 tablespoons extra virgin olive oil, plus additional, for serving, optional
1 onion, finely chopped
2 garlic cloves, minced
3 (15.5 ounce) cans cannellini beans, rinsed and drained
1 quart chicken or vegetable stock
3/4 teaspoon coarse sea salt or kosher salt
Pinch red pepper flakes
Freshly ground black pepper
Olive oil, optional
Finely grated Parmesan cheese, for serving, optional
1. Lay some of the kale leaves one on top of the other to make a small stack. Roll them up into a cigar and slice crosswise into strips. Repeat with remaining kale.
2. In a large pot heat 1 1/2 tablespoons olive oil over medium-high heat. Add the onion and garlic and saute until softened, about 5 minutes. Add the beans, kale, chicken or vegetable stock, red pepper flakes, and black pepper to taste. Simmer, stirring occasionally, until the kale is cooked through, about 15 minutes.
3. Using a potato masher or wooden spoon, mash the beans slightly in the pot and serve. For a richer flavor, continue to simmer until the soup thickens and becomes more stew-like. Divide into serving bowls and top with a drizzle of olive oil and a sprinkle of grated cheese, if any.
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