Kale is one of my favorite greens, and I always have some on hand in my refrigerator. It’s extremely versatile and the health benefits of kale are numerous. As the temperature begins to get cooler, soups are making more of an appearance in my kitchen, and this is one of my favorite quick and easy go-to recipes.
1/2 bunch curly kale, washed and dried
1 tablespoon extra virgin olive oil
1/4 medium onion, diced
Kosher salt, to taste
Freshly ground black pepper, to taste
1 small clove garlic, finely minced
1/2 15-ounce can cannelloni beans, drained and rinsed
2 cups low-sodium vegetable stock (or a combination of stock and water)
Freshly grated Parmigiano-Reggiano, for serving
Grilled (or toasted) bread, for serving, optional
1. Remove stems from kale and discard. Chop kale leaves into large bite-sized pieces, about 2-inches. Set aside.
2. In a medium saucepan, heat olive oil over medium heat. Add onion and cook until softened, about 5 minutes. Season with salt and pepper. Add garlic and cook for another 1-2 minutes. Add kale leaves and stir to combine. Cook for another 1-2 minutes.
3. Place 1/2 of beans in a small bowl and using back of a spoon, gently smash, making a paste. Add smashed beans and remaining whole beans to saucepan along with stock (and water if using) and bring to a boil. Reduce heat to medium and cook until kale is tender, about 20 minutes.
4. Transfer soup to a serving bowl and top with some Parmigiano-Reggiano. Serve along with bread for dipping (if using).
WHAT TO DO WITH THE REST OF THE KALE? Click here for more ideas.