White Bean and Kale Minestrone

Hello blog world, 

I know I know, I’ve dropped the ball again. Its this whole homework thing, its out of control. But, I’m trying to make a slow and steady comeback. I’ve actually posted this soup before in my lox and cream cheese blog, but I did not make the soup, my mom did. So, I was determined to make it for myself. It turned out fabulous and literally took like…20 minutes, tops. 

White Bean and Kale Minestrone

The only thing I did not include was sage cause I had none, but otherwise I stuck to the recipe. 

2 cups finely chopped kale

1 tablespoon extra virgin olive oil

2 large cloves of garlic

3 cups cooked white beans

2 ½ cups stock

1 tablespoon tomato paste

4 fresh sage leaves

1 teaspoon sea salt

Freshly ground black pepper

1 tablespoon fresh lemon juice

Freshly grated pecorino cheese

Wash kale and remove the stems from the leaves.  Rollup kale leaves and cut into thin ribbons.  Set aside.

In a 4-quart soup pot, heat olive oil and sauté the garlic briefly over

medium heat.  Add about half of the cooked beans and part of the stock.

Puree the rest of the beans and stock in the blender along with the tomato

paste and sage.  Stir the pureed beans into the soup.  Add salt and pepper

to taste.

Mix the kale into the soup and simmer until kale has wilted (about 10

minutes). Add the lemon juice and enough water to make the soup a desirable

thick consistency.  Taste for salt and pepper and adjust seasonings.  Serve

the soup topped with pecorino.

Preparation time: 30 minutes

Makes 3-4 servings

DSC04855

Obviously, I think this dish is a perfect side with lox and cream cheese. Furthermore, if you don’t have fancy cheese, almost any will do (Parmesan, Asiago, etc) . 

Keep your eyes peeled for an awesome Tomato Soup recipe..

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