White Bean and Kale Soup
(adapted from my lady-friend Kaitlin as adapted from YouTube's Gardenfork TV. This is a vegetarian soup, but you can use chicken stock instead if you'd like!)
1/4 cup of olive oil
1 medium yellow onion, chopped
4 cloves of garlic, chopped
4 cans of white beans (with liquid reserved)
2 containers of vegetable or chicken broth
1 bunch of kale, de-vained and chopped
1 block of hard cheese with rind, diced
salt and pepper to taste
1. In a large stock pot over medium heat, saute the onions and garlic in olive oil until golden brown/translucent.
2. Add the beans and the liquid from the can. I used Cannellini beans, but you can also use Great Northern or any other white bean that suits your fancy. Now, let's imagine I'm not broke-ass and own a pressure cooker (thanks for cooperating)... Raw beans can also be used, but you want to be sure to reserve about two cups of the cooking liquid to add to the pot-o-soup.
|FYI: Organic canned beans don't have unpronounceable chemicals in the canning liquid, so I always opt for them.|
3. Add vegetable broth. Reduce heat to low and simmer.
4. While the broth and beans are simmering, de-vain and chop the kale leaves into bite sized pieces and add to the broth. I used Dino kale, but you can really use whatever your little taste buds like.
|Chopped Dino Kale. Have extra? Make Kale Chips or a Kale Salad with walnuts!|
5. Add spices and salt and pepper to taste. I won't eat anything without garlic salt in it so I threw that in too. Cover and simmer for 45 minutes, stirring occasionally.
|Simmer on low, covered, for 45 minutes to one hour.|
6. Add diced cheese and rind to soup and gently stir until melted into the soup. This will add flavor and creamy richness to the soup. Upon my friend's recommendation, I used a cheese I found at Whole Foods that after reciting the name over and over again while I cooked I of course forgot the name of it... It was a cheese similar to white cheddar with a cocoa rind and it is soooooo tasty. I almost ate the whole block before it made it to the pot. Anyway, use any hard cheese you like; Parmesan, pecorino romano, etc. But my friend insists that an interesting rind on the cheese will really add something special to the flavor of the soup.
|I really really wish I could remember what the name of this cheese was because I kinda want to eat it for breakfast.|
7. Serve hot with a sprinkle of grated Parmesan cheese and enjoy with your favorite loaf of bread. Please excuse my burnt garlic bread... Jeopardy got really intense and I kind of forgot about it until the smoke alarm went off.
|Vegetarian White Bean and Kale Soup. Enjoy!|
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Happy cooking! :)