It was cool and cloudy this week — a glimmer of wet weather relief for California. I was inspired by the weather and the abundance of produce at this year’s National Heirloom Expo to make this very simple soup.
It’s a remarkably savory vegan soup, made with cannellini beans, garlic, and deep green kale. Top with your best olive oil to heighten the flavors. Enjoy!
White Bean and Kale Soup
6 oz dry cannellini beans (or two cans prepared beans, drained)
3 TB olive oil, plus more for drizzling
one large yellow onion, diced
3 cloves garlic, minced
2 bunched lacinato or tuscan kale, chopped
sea salt to taste
black pepper, fine ground, to taste
a handful of dry pasta (optional)
If you are using dried beans, begin by soaking beans for 6 – 8 hours, or overnight. Cover with at least 2 inches of water in a medium sauce pan, bring to a boil, then simmer until almost tender.
Heat a large soup pot over medium heat. Add olive oil and onion. Sauté for a few minutes. Add the garlic, kale, water, beans, and about 2 tsp. salt. Bring to a simmer, and cook – covered – for about 45 minutes. Add the dry pasta, then simmer for another 15 minutes or until tender. Add some pepper to taste, then adjust salt to taste. Ladle into bowls and drizzle with your best extra virgin olive oil.