This soup is simple to make, full of flavor, and incredibly satisfying. The white beans give it creaminess without added fat, and the olive oil, garlic and dark green kale add healthy-promoting benefits as well as rich flavor. Be sure to make extra this soup tastes even better the 2nd day.
Serve with fresh baked bread for a simple yet elegant supper.
Ingredients:
1 onion diced
2 carrot, diced
2 ribs of celery diced
1 tablespoons extra virgin olive oil
2 cloves garlic minced
½ teaspoon dried ground rosemary
½ teaspoon dried thyme
1 bay leaf
½ teaspoon white pepper
1 cup white beans, soaked (or canned)*
5 cups water
1 teaspoon sea salt
½ pound kale stems and center ribs discarded and leaves chopped into bite size pieces
¼ cup freshly grated parmesan cheese (optional)
Instructions
- Dice onion, carrot and celery into even ½ inch pieces.
- In a medium pot, heat oil than the onion, carrot and celery and sauté vegetables for 4- -6 min till onions are translucent.
- Add fresh garlic and dried herbs and sauté 1 min more
- Add beans, salt, pepper, bay leaf and 5 cups of water
- Cover the pot and bring up to a boil. Turn down heat and simmer for 50-60 min till beans are tender. *If using canned beans reduce cooking time to 20 min.
- Add ½-1 cup more water till desired consistency.
- Add kale and simmer stirring occasionally till kale is tender 10-12 min
- Serve soup garnished with freshly grated parmesan cheese. (optional)
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