White bean and kale soup

May 27, 2009|Sheryl Julian, Globe Staff

Serves 6

2 tablespoons olive oil 1 onion, chopped 1 carrot, chopped Salt and black pepper, to taste 1 clove garlic, chopped 1 bunch fresh kale, stemmed, rinsed well, and leaves chopped 3 cups water 2 cups chicken stock 1 cup canned tomatoes, crushed in a bowl 2 cans (15 ounces each) cannellini beans, drained 1/8 teaspoon crushed red pepper 1 cup grated Parmesan 1.

In a soup pot, heat the oil over medium heat. When it is hot, add the onion, carrot, salt, and black pepper. Cook, stirring often, for 8 minutes. Add the garlic and cook 1 minute more.

2. Turn the heat to high. Add the kale and cook, stirring constantly, for 5 minutes or until the kale wilts.

3. Pour in the water, stock, tomatoes, cannellini beans, and red pepper. Bring to a boil, stirring often. Lower the heat, cover the pot, and simmer for 20 minutes.

4. Taste the soup for seasoning and add more salt or red pepper, if you like. Remove a ladle of solids from the soup and transfer to a plate. Mash the beans. Return the mixture to the pot. Stir well. Remove another ladle of solids and mash them in the same way. Return the mixture to the pot.

5. Simmer the soup for 5 minutes more. Ladle into bowls and serve with Parmesan.

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