1 (16-ounce) can cannellini beans or other white beans, drained
4 cups chopped fresh kale
2 tablespoons fresh lemon juice
1/4 teaspoon freshly ground black pepper
2 tablespoons chopped fresh parsley (optional)
How to Make It
Preheat oven to 350°.
Remove white papery skin from garlic head (do not peel or separate the cloves). Brush with 1 teaspoon olive oil; wrap in foil. Bake at 350° for 1 hour; cool 10 minutes. Separate cloves; squeeze to extract garlic pulp. Discard skins.
Heat the remaining oil in a large saucepan over medium-heat. Add onion and salt; sauté 5 minutes. Add carrot and the next 4 ingredients (carrot through tomato paste); cook 5 minutes, stirring frequently. Add Vegetable Stock and beans; bring to a boil. Reduce heat; simmer, uncovered, for 30 minutes.
Stir in garlic and kale; simmer 10 minutes or until kale is tender. Stir in lemon juice and pepper. Garnish with parsley, if desired.
A yummy soup, though not extraordinary. I would omit the lemon juice, since stirring it in right at the end detracted away from the flavors I was hoping for - the sweet roasted garlic and the savory tomato paste. I'd use both more kale and more white beans too. Served with blue cheese crostini.
My family loves this soup! My three year old twins even eat it (the beans and sausage). I add Kielbalsa sausage and use chicken stock instead of vegetable broth. The roasted garlic gives it a great flavor. We ate it in late summer and fall with chard from our garden. Serve it with fresh baked bread and butter.
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