Cannellini and Kale Soup
AuthorlisaSource: marthastewart.com
Heat 1 tbsp. oil in medium oven or a large pot over medium heat.
Cook onions and carrot until just softened, about 5 minute.
Season with 2 ½ tsp. salt.
Stir in minced garlic, thyme and red-pepper flakes.
Cook for 1 minute.
Drain and rinse cannellini beans.
Add to oven with water and bay leaf.
Bring to a boil. Reduce heat to low. Simmer, covered, until beans are tender, about 45 min.
Let cool slightly. Discard bay leaf.
Working in batches, puree soup in a blender until smooth, transferring it to a clean pot as you work.
Bring soup to a simmer. Stir in kale and ¼ tsp. pepper.
Simmer until kale is tender, about 15 min.
Meanwhile, heat remaining 2 tbsp. oil in a small skillet over medium-low heat.
Cook sliced garlic, stirring often, until crisp and golden, 1-2 min.
Transfer garlic to a plate using a slotted spoon. Reserve garlic oil.
Divide soup among 6 bowls.
Garnish with garlic chips, and drizzle with garlic oil.
Ingredients
Directions
Heat 1 tbsp. oil in medium oven or a large pot over medium heat.
Cook onions and carrot until just softened, about 5 minute.
Season with 2 ½ tsp. salt.
Stir in minced garlic, thyme and red-pepper flakes.
Cook for 1 minute.
Drain and rinse cannellini beans.
Add to oven with water and bay leaf.
Bring to a boil. Reduce heat to low. Simmer, covered, until beans are tender, about 45 min.
Let cool slightly. Discard bay leaf.
Working in batches, puree soup in a blender until smooth, transferring it to a clean pot as you work.
Bring soup to a simmer. Stir in kale and ¼ tsp. pepper.
Simmer until kale is tender, about 15 min.
Meanwhile, heat remaining 2 tbsp. oil in a small skillet over medium-low heat.
Cook sliced garlic, stirring often, until crisp and golden, 1-2 min.
Transfer garlic to a plate using a slotted spoon. Reserve garlic oil.
Divide soup among 6 bowls.
Garnish with garlic chips, and drizzle with garlic oil.
