Tuscan Kale and White Bean Soup
My YJ Recipes
Great for digestion and weight loss, this soup feeds your body well.
Makes 4 to 6 servings.
8 ounces dried cannellini beans or 2 16-ounce cans
1 tablespoon olive oil, plus extra for drizzling
1 bunch of kale, stems and center veins removed, coarsely chopped
1 clove of garlic, minced
1/2 teaspoon dried sage
3 cups vegetable stock
1. If using dried beans, cover beans with cold water, bring to a boil, turn off heat, and let soak for an hour. Drain. Place beans in pot with 8 cups water. Bring to a simmer over high heat, reduce heat to medium low, and simmer 1 1/2 hours or until tender. Drain. If using canned beans, drain and rinse.
2. Heat oil in large, heavy skillet over medium-high heat. Add kale and cook 3 to 4 minutes or until wilted but still crisp. Add beans, garlic, sage, and stock and cook 3 to 4 minutes or until warm.
3. Season to taste with salt and pepper. Drizzle with extra olive oil, if desired.