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Bean and Kale Soup
Difficulty Level Easy
I am astonished to say that a mere six weeks away from Christmas, I still have kale flourishing in my garden. I keep harvesting it, and it keeps growing. Granted, we have had a remarkably warm November, but it seems that I will be cutting kale until the snow flies. The kale has been my bumper crop of the year and I have been using it lots of ways. There is always the fast and easy sautee, but I've also been tossing it into soups and vegetable stews and Emma's kale chips. Unlike spinach, the sturdiness of the leaves holds up, even if you cook it for a long time.
I was having one of those days where I didn't feel like stepping out of the house, so I searched the cupboards to see what was in the pantry for a quick soup for lunch. I had a can of cannellini beans and my kale and sage from the garden, and that was enough. Some garlic croutons would have been nice, but I didn't have any stale bread. Half an hour later and the soup was on the table. Make this soup with vegetable stock and you have a meal suitable for vegetarians and vegans.
INGREDIENTS
| 1 tbsp | olive oil |
| 1 | small onion, diced |
| 1 clove | garlic, minced |
| 1 | sprig fresh sage |
| 1 | big handful kale, chopped roughly |
| 4 cups | chicken or vegetable stock |
| 1 can | cannellini beans, drained and rinsed |
| salt and pepper to taste | |
PREPARATION:
- Heat olive oil in a pot and add onions and cook until translucent, about 5 minutes. Add garlic and sage and cook until garlic is golden, about 2 minutes.
- Add kale and cook until it begins to wilt, about 5 minutes. Add stock and bring to a boil. Reduce heat and add beans and cook until kale is tender, about 10 or 15 minutes.
- With an immersion blender, or blender puree soup until it is the consistency you desire. Add salt and pepper to taste.
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