White Bean & Kale Stew
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Author: Ruthie Hansen Status: published license cc-by-nc-sa tags: recipe, food, soup, yummy, stew, kale, bean,
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Share on TwitterI love a good white bean soup with greens in it. This one is deliciously creamy, thanks to pureed beans, and has a great tomato-ey, sage-y flavor. Yummy yummy yummy, white beans in my tummy.
Bean and Kale Minestra
from Sundays at Moosewood Restaurant
4 cups chopped kale (other greens will work but kale holds up the best)
4 garlic cloves, minced
1 T olive oil
6 cups cannellini (white kidney beans) cooked or canned
5 cups veggie stock or water
2 spoonfuls tomato paste
6 fresh sage leaves
1 tsp salt (more if using water instead of stock)
ground black pepper
1/2 cup cornmeal (optional)
2 T lemon juice
freshly-grated parmesean cheese
In your big soup pot, saute the garlic in olive oil for a minute. Add half the beans and half the water. Puree the rest of the beans with the rest of the water and all the sage leaves and the tomato paste in a blender until smooth. Add the blended mixture to the pot.
Chop the kale and mix into the soup, then simmer gently for 30 minutes, until kale is tender. If using the corn meal, mix it with some water and then mix it into the hot soup, stirring to prevent lumps.
Adjust the seasonings, and serve immediately with lots of parmesean cheese on top. Yum
