White Bean and Kale Soup

"A warm, tasty Fall/Winter soup that goes well with hot fresh bread."
 
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Ready In:
2hrs
Ingredients:
13
Serves:
6
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ingredients

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directions

  • In a large pot sauté garlic in oil until brown.
  • Add broth, beans, Italian seasoning, bay leaf to pot.
  • Bring to boil.
  • Cover and reduce heat to low.
  • Simmer for 1 ½ hours.
  • Remove bay leaf.
  • Add tomatoes, thyme, salt, pepper, and red wine.
  • Bring back to boil then reduce heat to a simmer.
  • Cook uncovered for 10-15 minutes.
  • Add kale and simmer until wilted.
  • Ladle into bowls and garnish with grated Pecorino-Romano cheese.
  • Enjoy!

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Reviews

  1. A nice hearty soup. I contemplated a simpler version without the tomatoes, red wine and kale. I also pureed some of the beans and broth to give it a thicker texture.
     
  2. OUTSTANDING soup, but recipe needs a little editing; Recipe etiquette calls for ingredients to be listed in the order used; this one is all mixed up, but worth the effort.
     
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RECIPE SUBMITTED BY

I’m a single gal in my mid-20’s, raising 2 cats and a horse. A lacto-(sometimes ovo)-vegetarian since 1996 (childhood rebellion run wild), I work or volunteer for various local boutique wineries & vineyards in Northern California. I use locally grown, organic produce whenever possible. I don't own a microwave or a food processor - probably because my kitchen is too small to fit them in! It also lacks a dishwasher, so any meal that is easy to clean up is a plus. At age 18, I underwent a 16 level spinal fusion with titanium rods to correct idiopathic scoliosis, which left uncorrected, would have put me in a wheelchair. Since then I have been in 3 car accidents, one of which shattered my left hand (rebuilt) and triggered fibromyalgia. When not working or cooking, I ride and train horses, paint badly (acrylic), play the guitar and piano, garden (organic), collect books and try to improve my calligraphy.
 
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