White Bean and Kale Soup

By D'Arcy F – Toronto, ON
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White Bean and Kale Soup
  • Prep Time: 15
  • Total Time: 240
  • Servings: 6-8
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About this Recipe

Yield: 6 to 8 servings
Time: 1½ to 3 hours, partially unattended
Grated Parmesan cheese for garnish (optional) is a nice element.

Ingredients

6 cups vegetable stock
1 can of 14.5oz diced tomatoes
3 sprigs of thyme
2 bay leaves
1 lb dried white beans, such as cannellini or navy, rinsed
0.25 cup olive oil
1 large yellow onion, chopped
2 celery stalks, chopped
1 large carrot, peeled and chopped
4 garlic cloves, minced
1.5 lbs kale, chopped
2 tbsp soy sauce
0.5 cup basil leaves, chopped

Directions

1. Put the beans in a large pot and add enough water to cover them by 2 to 3 inches. Cover and bring to a boil, then adjust the heat so the water simmers gently. Cook, stirring occasionally, until the beans are tender, 30 minutes to 2 hours, depending on their size; season with salt. (You can do this step a day or two ahead of time: Cool the beans, transfer them to an airtight container with their cooking liquid, and refrigerate until you’re ready to make the soup.)

2. Put the olive oil in a large pot over medium-high heat. When it’s hot, add the onion, celery, carrot, and garlic, and season with salt and pepper. Cook, stirring frequently, until the vegetables are very soft, 12 to 15 minutes. Add the drained beans along with the stock, tomatoes, Parmesan rind, thyme, and bay leaf. Stir, cover, and bring to a boil. Adjust the heat so the soup simmers steadily, and cook for 15 minutes.

3. Remove the thick stems and ribs from the kale and discard them; roughly chop the leaves. Stir the kale and soy sauce into the soup, cover, and cook until the kale is tender, about 10 minutes. Remove the thyme stems, bay leaf, and Parmesan rind (if desired). Stir in the basil and taste and adjust the seasoning. Serve hot, garnished with grated Parmesan cheese, if desired. (Store leftover soup in an airtight container in the refrigerator for up to several days.)

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