Anyhow, we made Kale & White Bean Soup for dinner. It's an amazingly simple recipe - and especially so with the help of my super awesome immersion blender. It's my all time favorite kitchen gadget, especially because my wonderful mother-in-law bought it for me one recent Christmas with the whisk & food processor attachments. Get one. Now.
White Bean Soup
Cooking Light, March 2002
Roasted garlic adds a robust flavor to this nourishing bean soup. If you're not a fan of kale, try Swiss chard. Yield: 4 servings (serving size: 2 cups)
- 1 whole garlic head
- 4 teaspoons olive oil, divided
- 1 cup finely chopped onion
- 3/4 teaspoon sea salt
- 1/2 cup finely chopped carrot
- 1/2 cup finely chopped peeled potato
- 1/4 cup finely chopped celery
- 1 tablespoon chopped fresh rosemary
- 2 tablespoons tomato paste
- 6 cups Vegetable Stock
- 1 (16-ounce) can cannellini beans or other white beans, drained
- 4 cups chopped fresh kale
- 2 tablespoons fresh lemon juice
- 1/4 teaspoon freshly ground black pepper
- 2 tablespoons chopped fresh parsley (optional)
- Preheat oven to 350°.
- Remove white papery skin from garlic head (do not peel or separate the cloves). Brush with 1 teaspoon olive oil; wrap in foil. Bake at 350° for 1 hour; cool 10 minutes. Separate cloves; squeeze to extract garlic pulp. Discard skins.
- Heat the remaining oil in a large saucepan over medium-heat. Add onion and salt; sauté 5 minutes. Add carrot and the next 4 ingredients (carrot through tomato paste); cook 5 minutes, stirring frequently. Add Vegetable Stock and beans; bring to a boil. Reduce heat; simmer, uncovered, for 30 minutes.
- Stir in garlic and kale; simmer 10 minutes or until kale is tender. Stir in lemon juice and pepper. Garnish with parsley, if desired.