White Bean and Kale Soup

March 18, 2013

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So it’s still cold out. Not warm at all. I’m freezing. How about some soup?

Ingredients:
Borrowed from Serious Eats

  • 2 tablespoons extra-virgin olive oil, plus more for serving
  • 1 medium onion, finely diced (about 1 cup)
  • 2 medium carrots, finely diced (about 1 cup)
  • 2 ribs celery, finely diced (about 1 cup)
  • 4 cloves garlic, minced
  • 1/2 teaspoon dried red pepper flakes
  • 1 quart vegetable broth
  • 2 (15-ounce) cans white beans (cannellini or great northern), with their liquid
  • 4 6-inch sprigs rosemary, leaves finely chopped and stems reserved
  • 1 (3-4 inch) chunk parmesan rind (optional)
  • 2 bay leaves
  • 3 to 4 cups roughly chopped kale or swiss chard leaves
  • Kosher salt and freshly ground black pepper
  • Parmigiano-Reggiano for serving

Directions:  Heat olive oil in a large saucepan over medium-high heat until shimmering. Add onions, carrots, and celery and cook, stirring frequently, until softened but not browned, about 3 minutes. Add garlic and dried red pepper flakes and cook, stirring constantly until fragrant, about 1 minute. Add broth, beans and their liquid, rosemary stems, parmesan rind, and bay leaves. Increase heat to high, and bring to a boil. Reduce to a bare simmer, add kale, cover and cook for 15 minutes.

Discard the bay leaves and rosemary stems. Use a hand blender to roughly puree part of the beans until desired consistency is reached. Alternatively, transfer 2 cups of soup to a blender or food processor and process until smooth (start on low speed and increase to high to prevent blender blow-out). Return to the soup and stir to combine. Season to taste with salt and pepper.

Ladle into bowls, sprinkle with reserved chopped rosemary leaves, drizzle with extra-virgin olive oil and a grating of Parmigiano-Reggiano, and serve with crusty toasted bread.

 

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  4. Mushroom, Leek, and Rosemary Soup
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{ 5 comments }

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Dallas Local SEO April 25, 2013 at 2:05 pm

Love to try this soup!

Bellevue Auto Detail March 28, 2013 at 10:48 am

It look appetizing. love to try it.

Jen @ Keepitsimplefoods April 6, 2013 at 9:21 pm

Go for it! :)

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