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White Bean and Kale Soup

White Bean and Kale Soup

White Bean and Kale Soup


This soup, with a bit of bread, makes a great, simple meal.

Ingredients

  • 1 cup White Beans

  • 6-8 large Kale leaves

  • 1 Onion

  • 2 Carrots

  • 2 Celery ribs

  • 1 cup Parsley

  • 4 cloves Garlic

  • Olive Oil

  • 1 cup White wine

  • 4 cups Chicken Stock

  • Sage

  • Parmesan Cheese

  • Salt (to taste)

  • Pepper (to taste)

Directions

Start by sautéing finely diced onion, carrot, celery, and garlic, in a bit of olive oil, until everything is nicely caramelized (this can be done in a large pot).

Next, add a cup of white beans to the pot, along with chicken stock, and 2 cups of water.

Bring it to a boil, then reduce the heat, cover it, and simmer it for 1.5 hours.

After the beans have cooked for 1.5 hours, add chopped kale, parsley, and sage, to the pot. Also, check the liquid level, and add stock or water as needed.

Cover the pot, and allow it to simmer for another 30 minutes to 1 hour (or until the beans are tender).

When the beans are done cooking, season with salt and pepper, then serve warm.

Finish with fresh parsley, grated Parmesan cheese, and a drizzle of olive oil.

Dish and Photo by Adrian Rodriguez
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