Tuscan Bean Soup with Kale

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Now that the weather is a bit chilly I’m thinking soups. This is definitely not one of those time consuming think ahead soak the beans overnight kind of soups. Use what’s In the Pantry! It takes well under an hour but tastes like is took some real planning.

2 tbs. olive oil

1 cup diced carrots

1 medium onion diced

4 large cloves of garlic minced

1 15 oz. can cannelini beans, drained and rinsed

1  15 oz. can garbanzo beans, drained and rinsed

1 15 oz. can diced tomatoes and their juice

1 32 oz. container chicken stock

1 bunch kale, cleaned and chopped

1 sprig fresh rosemary

a couple of sprigs fresh thyme

2 bay leaves

Salt and pepper to taste

Parmesan cheese and Easy Pesto to garnish

Dice the carrot and onion, mince the garlic and clean and chop the kale. Tie the fresh herbs and bay leaves with kitchen twine. Drain and rinse both cans of beans.

Heat the olive oil in a soup pot over medium heat. Add the carrots and onion and saute until tender, about 8 minutes. Add the garlic and cook an additional minute. Turn up the heat to medium high and add the beans, tomatoes and juice, chicken stock and herbs tied in a bunch. Bring to a boil then reduce to a simmer. Simmer for 20 minutes. Take about three cups of the soup and puree in a blender or food processor. Add back to the soup. This thickens it just a bit. Add the kale and cook an additional 4 to 5 minutes. Season with salt and pepper.

Serve with a drizzle of olive oil, Easy Pesto and Parmesan cheese. A dash of red pepper flakes for spice if you like. Don’t forget some crusty fresh bread!

 

 

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