Tuesday, March 9, 2010

Chef Chuck's Kale and Bean Soup


Minestra di Fagioli e Kale


This robust kale soup is a highly nutritious dish that is superb on a cold evening. Kale combined with white beans and vegetables, makes a harmonious soup.




Kale and Bean Soup
5 tablespoons olive oil
1 bunch of kale, chopped
remove thick stems
3 carrots, chopped
3 celery stalks, chopped
1 onion, chopped
3 garlic cloves, crushed
4 cups vegetable broth
2 tablespoons tomato paste
1 can white beans
1 tablespoon red wine vinegar
1 tablespoon thyme, finely chopped
parmigiano cheese, grated
optional: red hot pepper flakes


In a large pot heat 3 tablespoons of olive oil and brown carrots, celery and onions for 15 minutes. Remove vegetables and set aside add 2 more tablespoons of olive oil in pan and brown tomato paste and 3 garlic cloves. Stir and cook for 3-5 minutes remove and discard garlic. Add vegetables back in the pot along with the broth, vinegar and thyme. Bring to a boil, then add beans and kale, lower heat and simmer for 15 minutes with lid on. Serve with parmigiana, red hot pepper flakes and a drizzle of olive oil.

4 comments:

  1. This reminds me of the soup my grandmother would make for us each Christmas Eve night. So warm and comforting.

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  2. would be wonderful on a day like we're having today. Cold and rainy.

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  3. Nothing like beans and greens to perk you up on a cold day!

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  4. Hi Valerie, It always seem to work best that way!!
    Thank You

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