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Tuesday, April 6, 2010

Kale and White Bean Soup

1 bunch kale, cleaned and chopped
2-3 cloves garlic, minced
olive oil
red pepper flakes
freshly ground black pepper
32 oz chicken broth
water, if necessary
1 14.5 oz can white beans (any kind; undrained)
Chunk or two of Parmesan cheese (rind works best) in 1-inch pieces (optional)

Heat olive oil in a dutch oven. Saute garlic in oil for a couple minutes, being careful to not overcook it. Add kale and cook until wilted. Add remaining ingredients and bring to a simmer. Cook for 20-30 minutes or until kale is tender.

The cheese is certainly not necessary but it does add some depth of flavor to the broth.

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