Kale and White Bean Garlic Soup
"Easy, garlicky soup. Good for a cold winter night. Paired nicely with crusty bread or croutons."
- Ready In:
- 1hr 15mins
- Ingredients:
- 9
- Serves:
-
4
ingredients
- 1 head garlic, coarsely chopped
- 2 tablespoons olive oil
- 4 cups vegetable stock
- 1 (15 ounce) can cannellini beans, drained
- 1 lb kale
- 1 tablespoon dried rosemary
- 2 teaspoons dried thyme
- 2 tablespoons parsley
- 1 teaspoon salt (more to taste)
directions
- Heat olive oil and garlic in heavy bottomed pot on medium-low heat, making sure garlic doesn't burn (about 10 minutes).
- Add vegetable stock and simmer uncovered for 30 minutes. Liquid should reduce.
- Empty pot in blender. Blend till smooth.
- Optional: add water (or vegetable stock) to make volume of liquid 4 cups.
- Put liquid back in pot. Add kale, rosemary, thyme, parsley, salt, and beans. Simmer, covered 30 minutes.
Questions & Replies
Got a question?
Share it with the community!
Reviews
-
This was good. I did use jarred garlic because that's what I had, I'm sure fresh would have been better. I added red pepper flakes for heat and lemon sea salt at the end, that helped bring the flavors up.
