Heirloom Meals: Savoring Yesterday's Traditions Today

Kale and Cannellini Bean Soup

Kale and Cannellini Bean Soup

Ingredients

2 Bunches Italian Kale
3 Tablespoons Olive Oil
2 Vidalia Onions
2-3 Cloves Garlic
8-10 Carrots
8-10 Celery Stalks
½ Cup White Wine (whatever you have around)
1 Tablespoon Better than Bouillon or 3-4 Vegetable Bouillon Cubes- Better Than Bouillion; Vegetable Base (8 oz)
1 29 oz. Can Cannellini Beans- I suggest Eden Foods Cannellini Low Fat White Kidney Beans -- 15 oz  
1 Bay Leaf
1 Tablespoon Sherry Vinegar

Handful Each of Mixed Fresh Herbs:

Chives
Tarragon
Thyme

Instructions

Rinse kale and remove the stems, leaving in large pieces.  Boil water in a large saucepan and blanch the kale for about one minute.  Keep the water from the blanching to add into the soup later.

Coarsely chop the celery and carrots and chop the garlic and onions slightly finer.  Large chunks are okay!  In a stockpot heat the olive oil and add the onion.  Sauté a few minutes until soft and then add in the carrots and celery and chopped garlic.  Cook together until the carrots and celery are beginning to soften and the garlic is aromatic.  Add in the wine and cook down for a couple minutes. 

Meanwhile add 1 Tablespoon Better than Bouillon or 3-4 Bouillon cubes to the kale water and stir until dissolved.  Chop the blanched kale into smaller pieces. 

Add the beans, the kale stock, the bay leaf and the sherry vinegar into the vegetables and wine and heat until everything warmed through.  Add the chopped kale right at the end and heat just until it is warm (so it doesn’t get mushy).  Mince the fresh herbs and use as a garnish on each bowl.  Enjoy with some crusty Italian bread!


Categories: Carole's Concoctions, Special Diets

Tags: gluten free soup, meatless may, Soup