Kale and White Bean Soup by
This recipe is much better after it's sitting in the fridge for a couple days, so good to make on a Sunday for a Monday or Tuesday dinner.
Ingredients
~30 ounces ready to eat canellini beans, drained
2 onions, coarsely chopped
2 tbsp olive oil
4 garlic cloves, finely chopped
5 cups broth
Parmigiano-Reggiano rind
salt and pepper to taste
1 bay leaf
1 tsp rosemary
8 carrots, cut into bite sized pieces
1 lb kale, stems and center ribs discarded and leaves coarsely chopped
(can also add sliced sausage to this soup, brown before adding to soup)
Instructions
1. Heat oil in soup pot over med-low heat, cook onions until softened
2. Add garlic and cook, stirring 1 minute.
3. Add beans, broth, cheese rind, salt, pepper, bay leaf, rosemary, carrots and kale and simmer, uncovered, until carrots and kale are tender (15-20 minutes).
4. Remove bay leaf and cheese rind (if necessary)
5. If too thick, thin with water
**best after a day or two, cool completely then store in refrigerator. Reheat when ready to serve.
2. Add garlic and cook, stirring 1 minute.
3. Add beans, broth, cheese rind, salt, pepper, bay leaf, rosemary, carrots and kale and simmer, uncovered, until carrots and kale are tender (15-20 minutes).
4. Remove bay leaf and cheese rind (if necessary)
5. If too thick, thin with water
**best after a day or two, cool completely then store in refrigerator. Reheat when ready to serve.