Monday, September 17, 2012

Tuscan Kale and Cannellini Bean Soup


1/4 cup extra virgin olive oil
2 cloves garlic, peeled and finely minced
1 onion, finely chopped
2 carrots, thinly sliced crosswise
1/2 bunch of kale, washed, stemmed and chopped coarsely
1 (15 oz.) can diced tomatoes
1 (15 oz.) can cannellini bean
1 tsp. dried parsley
1/4 - 1/2 tsp. crushed red pepper flakes
salt and pepper to taste

Chop carrots and onions and mince garlic. 

In a large Dutch oven, heat 1/4 cup olive oil and the minced garlic over medium-low heat until the garlic begins to soften (about 2-3 minutes).  DO NOT BROWN the garlic!

Add the chopped carrots and onions to the minced garlic and cook, stirring frequently, until all of the vegetables are softened.  This will probably take 6-7 minutes. 

Wash and rinse kale thoroughly.  Drain well.  Remove stems and coarsely chop the kale.

Stir in the kale and add about 1/4 cup of water to carrot, onion and garlic mixture.  

Cover the pot and let the kale cook until wilted, about 10-12 minutes. 

 To the kale mixture cooking in your Dutch oven, add in the can of tomatoes with the liquid and the can of cannellini beans with the liquid. 

Add desired amount of crushed red pepper flakes and the parsley. and stir thoroughly.  

Lower the heat, cover the pot partially and simmer for 15-20 minutes.  (You can add as much as a cup of water, if desired, to thin the soup.)

Serve up this Italian "Comfort In A Bowl" and enjoy!