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
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..
Picante Kitchen 