So good and so good for you! Happy New Year.
Cannellini and Kale Soup
Martha Stewart
Serves 6
Ingredients
3 tablespoons 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 tablespoon chopped fresh thyme
Scant 1/4 teaspoon crushed red-pepper flakes
12 ounces cannellini beans (2 cups)
6 cups water
1 dried bay leaf
8 ounces Tuscan kale (lacinato kale), stems and center ribs removed, leaves sliced crosswise 1/2 inch thick
Directions
Pick through beans and soak in water overnight. Heat 1 tablespoon oil in a medium Dutch oven or a large pot over medium heat. Cook onions and carrot until just softened, about 5 minutes. Season with 2 1/2 teaspoons salt. Stir in minced garlic, thyme, and red-pepper flakes. Cook for 1 minute.
. Drain and rinse cannellini beans. Add to Dutch oven with water and bay leaf. Bring to a boil. Reduce heat to low. Simmer, covered, until beans are tender, about 45 minutes. 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. (For safety, remove cap from hole in lid, and cover with a dish towel to prevent spattering.)
. Bring soup to a simmer. Stir in kale and 1/4 teaspoon pepper. Simmer until kale is tender, about 15 minutes.
. Meanwhile, heat remaining 2 tablespoons oil in a small skillet over medium-low heat. Cook sliced garlic, stirring often, until crisp and golden, 1 to 2 minutes. 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.
Sally's Note: I used rinsed canned beans and it was delicious. Mo even liked it. I am trying to eat a more plant based diet this year and this is one of my go to soups. I also love that there is no heavy cream in the soup…the beans do that job. Next time I make it I am not going to use canned beans.
