About a month ago, I made a kale and white bean soup for some of my favorite people--
So here it is, and I would make it again. In this case, I omitted the Parmesan as my friends are vegan, but included it in my bowl. Also: my picky husband ate it.
KALE & WHITE BEAN SOUP
hands-on time: 25 minutes
total time: 30 minutes
serves 8
- 2 tablespoons olive oil
- 4 cloves garlic, chopped
- 2 stalks celery, sliced
- 1 large onion, chopped
- Kosher salt and black pepper
- 2 15.5-ounce cans cannellini beans, rinsed
- 1 cup small soup pasta (4 ouncesl such as tubettini, ditalini, or orzo)
- 1 bunch kale, thick stems discarded and leaves torn into 2-inch pieces (8 cups)
- 2 tablespoons chopped fresh rosemary
- 1/2 cup shaved Parmesan (2 ounces), plus 1 piece Parmesan rind (optional)
- 1 tablespoon fresh lemon juice
- 1 loaf country bread, warmed
1. Heat the oil in a large pot over medium-high heat. Add the garlic, celery, onion, 1 1/2 teaspoons salt, and 1/2 teaspoon pepper and cook, stirring occasionally, until tender, 4 to 6 minutes.
2. Add the beans, pasta, kale, rosemary, 8 cups water, and the Parmesan rind (if using); cover and bring to a boil. Reduce heat and simmer until the pasta and kale are tender, 4 to 5 minutes.
3. Remove the Parmesan rind. Stir in the lemon juice and sprinkle with the shaved Parmesan before serving. Serve with the bread.
from January 2010 issue of Cooking Light
I've also decided to keep collecting favorite recipes here. There's not a lot just yet, but it will grow.
-- cross posted on field | work --
