Cold, dark winter evenings call for something wholesome, nourishing, and filling. This kale and white bean soup recipe hits the mark. It's deeply satisfying, with a savory broth seasoned with bay leaf and rosemary. Serve it with a hunk of sourdough bread for an easy, cheap, and satisfying supper.
1bunchLacinato kale(stems removed, and sliced thin)
Instructions
Warm the olive oil in a heavy, large pot or Dutch oven over medium heat. Dump in the onions, celery, and carrots. Sauté for 2 or 3 minutes until fragrant, and then sprinkle the salt over the vegetables.
Stir in the garlic and crushed red pepper, and then cover the pot. Allow the vegetables to sweat, stirring occasionally, until deeply fragrant - about 6 minutes further.
Pour in the broth, and then drop the bay leaf and rosemary into the pot. Increase the temperature to medium-high and bring to a boil. Once the pot boils, turn down the heat to medium-low and allow the vegetables to simmer until tender - about 20 minutes.
Using a pair of kitchen tongs or a wooden spoon, pluck out the bay leaf and rosemary.
Stir in the cannellini beans and allow the soup to continue to cook for a further 10 minutes. Turn off the heat, and then drop the kale into the pot, stir once, and then cover the pot allowing the kale to wilt in the residual heat of the soup.
Serve warm, and store any leftovers in a tightly sealed container in the fridge for up to 5 days.