Cannellini and Kale Soup

Authorlisa

Source: marthastewart.com

Yields1 Serving
Prep Time15 minsCook Time1 hr 5 minsTotal Time1 hr 20 mins
 3 tbsp Extra Virgin Olive Oil
 2 Onions, Chopped
 1 Medium Carrot, Chopped
 Coarse Salt and Freshly Ground Pepper
 4 Garlic Cloves, minced, plus 2 garlic cloves, thinly sliced
 1 tbsp Chopped fresh thyme
 Scant 1/2 tsp. crushed red pepper flakes
 12 cannellini beans (2 cups), picked through and soaked overnight
 6 cups water
 1 Dried Bay Leaf
 8 Tuscan Kale (lancinato kale), stems and center ribs removed, leaves sliced crosswise 1/2 inch thick.
1

Heat 1 tbsp. oil in medium oven or a large pot over medium heat.

2

Cook onions and carrot until just softened, about 5 minute.

3

Season with 2 ½ tsp. salt.

4

Stir in minced garlic, thyme and red-pepper flakes.

5

Cook for 1 minute.

6

Drain and rinse cannellini beans.

7

Add to oven with water and bay leaf.

8

Bring to a boil. Reduce heat to low. Simmer, covered, until beans are tender, about 45 min.

9

Let cool slightly. Discard bay leaf.

10

Working in batches, puree soup in a blender until smooth, transferring it to a clean pot as you work.

11

Bring soup to a simmer. Stir in kale and ¼ tsp. pepper.

12

Simmer until kale is tender, about 15 min.

13

Meanwhile, heat remaining 2 tbsp. oil in a small skillet over medium-low heat.

14

Cook sliced garlic, stirring often, until crisp and golden, 1-2 min.

15

Transfer garlic to a plate using a slotted spoon. Reserve garlic oil.

16

Divide soup among 6 bowls.

17

Garnish with garlic chips, and drizzle with garlic oil.

Category

Ingredients

 3 tbsp Extra Virgin Olive Oil
 2 Onions, Chopped
 1 Medium Carrot, Chopped
 Coarse Salt and Freshly Ground Pepper
 4 Garlic Cloves, minced, plus 2 garlic cloves, thinly sliced
 1 tbsp Chopped fresh thyme
 Scant 1/2 tsp. crushed red pepper flakes
 12 cannellini beans (2 cups), picked through and soaked overnight
 6 cups water
 1 Dried Bay Leaf
 8 Tuscan Kale (lancinato kale), stems and center ribs removed, leaves sliced crosswise 1/2 inch thick.

Directions

1

Heat 1 tbsp. oil in medium oven or a large pot over medium heat.

2

Cook onions and carrot until just softened, about 5 minute.

3

Season with 2 ½ tsp. salt.

4

Stir in minced garlic, thyme and red-pepper flakes.

5

Cook for 1 minute.

6

Drain and rinse cannellini beans.

7

Add to oven with water and bay leaf.

8

Bring to a boil. Reduce heat to low. Simmer, covered, until beans are tender, about 45 min.

9

Let cool slightly. Discard bay leaf.

10

Working in batches, puree soup in a blender until smooth, transferring it to a clean pot as you work.

11

Bring soup to a simmer. Stir in kale and ¼ tsp. pepper.

12

Simmer until kale is tender, about 15 min.

13

Meanwhile, heat remaining 2 tbsp. oil in a small skillet over medium-low heat.

14

Cook sliced garlic, stirring often, until crisp and golden, 1-2 min.

15

Transfer garlic to a plate using a slotted spoon. Reserve garlic oil.

16

Divide soup among 6 bowls.

17

Garnish with garlic chips, and drizzle with garlic oil.

Cannellini and Kale Soup

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