Kale and Cannellini Bean Soup August 22 2014

Ingredients:

2T Extra Virgin Olive Oil

1   Onion (sweet)- medium dice

3/4 c. Carrot -medium dice

4 Garlic cloves

3 c. Chicken Broth (or use Vegetable to make this dish vegetarian)

2 c. Water

1/2 c. White Wine

2 Potatoes (medium sized)- small dice

1/2 t Rosemary chopped fine

1/2 t Thyme chopped fine

1 Can of cannellini beans

2 c. Kale -chopped with ribs removed

To taste: red pepper flake, black pepper, and salt

 

Instructions:

1) Heat oil in sauce pot and add diced onions, sweat onions till tender (about 5-10 minutes)

2) Add garlic and carrots and saute 5 more minutes

3) Deglaze pan with white wine, then reduce liquid till almost dry

4) Add chicken broth and water- bring to a boil, reduce it to a simmer

5) Add potatoes, rosemary, and thyme

6) Cook until potatoes are fork tender, then add cannellini beans, kale and crushed red pepper flakes

7) Simmer for 5 minutes, then season with salt and pepper to taste

8) Simmer for an additional 30 minutes to bring all the flavors together, then adjust seasoning to desired salt and pepper levels 

 

Extra:

-Use flavored olive oils like garlic or rosemary for an added layer of flavor

-Pick fresh herbs from the community garden outside of the flavor exchange

-Add bacon crumbles, or browned ham with onions in the beginning to add some protein to this dish

 

Recipe and Demo Courtesy of Chef Clay White at The Flavor Exchange