Tuscan Bean Soup with Kale

2 cans cannelllini (white kidney beans) drained and rinsed, a pinch of salt and a squeeze of lemon juice added
3 Tab. olive oil
1 1/4 cups chopped yellow onion
1/4 tea. salt
1 1/2 cups peeled and diced carrots
1 1/2 cups diced celery
1 Tab. diced shallot
2 Tab. minced garlic
fresh herbs such as thyme, oregano and the like
6-8 cups vegetable broth
2 Tab. lemon juice
1 bag kale or swiss chard, cut into bite sized pieces

Heat olive oil in a large pot. Add onions and salt and saute until golden. Add carrots, celery, shallots and saute for 3 minutes more. Add garlic and any spices and saute 2 minutes more. Deglaze the pot with 1/4 cup of the broth and allow liquid to evaporate. Add 6 cups broth and the beans and simmer 20 minutes.Add greens and salt and simmer until the greens have wilted. Taste to see if you want to add any more lemon or salt. Serve with a sprinkle of Parmesan cheese.

source: slightly modified from the recipe at One Bite at a Time, Rebecca Katz

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