Tuscan Bean Soup with Kale

ingredients

BEANS

• 2 cups presoaked cannellini or great Northern white beans
• 2 sprigs fresh rosemary, or
  1/4 teaspoon dried rosemary
• 1/8 teaspoon dried sage, or
  1/4 teaspoon fresh sage
• 2 sprigs fresh thyme, or
  1/4 teaspoon dried thyme
• 4 cloves garlic, smashed

SOUP

• 2 tablespoons extra virgin olive oil
• 1 3/4 cups finely chopped yellow onion
• 1 1/2 cups peeled and diced carrots
• 1 1/2 cups peeled and diced celery
• 1 tablespoon diced shallot
• 1/4 teaspoon sea salt
• 2 tablespoons finely chopped garlic
• 1/4 teaspoon fresh thyme, or
  1/8 teaspoon dried thyme
• 1/8 teaspoon fresh sage, or
  a pinch of dried sage
• 1/8 teaspoon fresh oregano, or
  a pinch of dried oregano
• 8 cups Magic Mineral Broth
• 1 bunch of dino kale or Swiss chard, stemmed and chopped into small bite-size pieces
• A dollop of Pesto and a sprinkle of organic Parmesan cheese, for serving

preparations

Rinse the soaked beans and place them in a pot. Cover with 3 inches of water a 6-inch piece of Kombu and a sachet of rosemary, sage, thyme, and garlic to the cooking liquid. Bring the water to a boil and decrease the heat. Cook the beans at a lower simmer (bubbles will occasionally break the surface) for 45 minutes to an hour; begin tasting after 30 minutes. When the beans are tender, but still al dente, add ½ teaspoon of salt to the pot.

Meanwhile, In an 8-quart pot, heat the olive oil over medium-high heat. Add the onions and a pinchof salt. Sauté until golden. Add the carrots, celery, shallot, and ¼ teaspoon salt. Sauté for 3 minutes more. Add the garlic, thyme, sage, and oregano and sauté for 2 minutes more.

Deglaze the pot with ¼ cup of the broth. Allow the liquid to evaporate. Add 6 cups more broth, and the drained beans, and simmer for 20 minutes. Add more broth if necessary to achieve the desired consistency. Add the greens and a pinch of salt and simmer until the greens have wilted. Think FASS. You may need to add a squeeze of lemon juice or a final pinch of salt. Serve in soup bowls with a dollop of pesto and a sprinkle of Parmesan cheese.

Prep Time: 15 minutes · Cook Time: 1 hour · SERVES 6

Storage: Store in an airtight container in the fridge for 3 days or the freezer for 3 months

Per Serving Calories: 410; Total Fat: 10 g (1 g saturated, 7 g monounsaturated); Carbohydrates: 59 g; Protein: 18 g; Fiber: 15 g; Sodium: 449 mg

 

Copyright 2010 Rebecca Katz. All right reserved.