white bean and kale soup

prep time:  tbd
cook time:  tbd
servings:  7 -8

2 cups dried cannelloni beans - rinsed well
1 1/2 tablespoons olive oil
1 large onion - chopped
1 tablespoon chopped garlic
5 cups vegetable broth
2 1/2 cups water
1 bay leaf
1 tablespoon thyme - minced
1 1/2 cups carrot - diced
8 cups kale - coarsely chopped
3 small yukon gold potatoes - washed and diced
1/2 cup strawberry tomatoes - quartered
1/3 cup shaved parmesan cheese - garnish

1.  place rinsed kidney beans in a medium pot.  cover with water until they are completely submerged, leaving 2-inches of water above them.  place over medium-high heat, stirring occasionally, until boiling.  take off heat and let sit uncovered for 1 1/2 hours.  drain and rinse well.  set aside.

2.  in a large dutch oven over medium heat, heat the olive oil and add garlic, stirring constantly, until fragrant.  add the onions and cook until softened, about 4 - 5 minutes.  add the vegetable broth, water, bay leaf, thyme, carrots, kale, and tomatoes.  cook, stirring occasionally, for 20 minutes.

3.  add the potatoes and continue to cook for another 30 - 35 minutes, until potatoes are soft when pierced with a fork.  season with salt and pepper.  garnish with parmesan.

- epicurean mom

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