Monday, December 10, 2012

White Bean and Kale Soup with Potatoes

Piper and I have made a commitment to going meatless.  One of our new favorite recipes is this soup, which we created by combining and omitting things from several recipes.


1 lb bag dried cannellini beans, rinsed and soaked
1 bunch of kale, stemmed and chopped
5-6 medium potatoes, peeled and diced
3 tbsp olive oil
6 cloves of garlic, crushed
1 large onion diced
3 tbsp chopped fresh rosemary
12 cups vegetable broth
shaved parmesan cheese (and a parmesan rind if you have one)

1.  Boil potatoes until somewhat tender.  Not mushy, but cooked.  Drain, rinse with cold water.

2.  Heat olive oil in Dutch oven or soup pot.  Add drained potatoes and saute until they start to brown.  Add diced onion.  Once onion is opaque, add crushed garlic.  Once garlic becomes fragrant (about 30 seconds) add 12 cups vegetable broth, rosemary and parmesan rind if you have one (if not, don't worry; it's just something to make use of one if you have one).  Bring to a simmer.

3.  Once simmering, add kale.  Simmer for about 5 minutes, til kale is tender.

4.  Serve with crusty bread and grated parmesan cheese.

5.  Enjoy.