Tuesday, July 6, 2010

white bean & kale soup

Tonight I tried a new soup to go along with the cabbage salad that I am now addicted to. This recipe was found on Mothering.com. I served it with the salad and naan bread. We gobbled it up. The soup is easy and a definite keeper. If anyone lives close and wants kale and sage, we still have quite a bit in the garden.

White Bean Kale Soup

2 cups kale, finely chopped
1 tablespoon extra-virgin olive oil
2 large cloves garlic
3 cups cooked cannelloni beans
2 1/2 cups stock (I used homemade chicken stock)
1 tablespoon tomato paste
4 fresh sage leaves
1 teaspoon sea salt
black pepper, freshly ground
1-2 tablespoons fresh lemon juice
pecorino cheese, freshly grated

Wash kale, remove stems from leaves. Roll up leaves and cut in thin ribbons. Set aside. In a soup pot, heat olive oil and briefly sauté garlic. Add about half the cooked beans and part of the stock. Purée remainder of beans and stock in blender, along with tomato paste and sage. Stir puréed beans into soup. Add salt and pepper to taste. Mix kale into soup and simmer until kale has wilted (10 to 15 minutes). Add lemon juice and enough water to give soup the desired consistency. Season to taste. Serve topped with grated pecorino cheese.

Preparation: 30 minutes

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