Kale and White Bean Soup

Name: Kale and White Bean Soup
Prep time: 25 min
Total time: 45 min
Ingredients: 1 pound kale, stems (and veins, if desired) removed and leaves washed; 2 tablespoons olive oil; 1 onion, chopped; 2 cans cannellini beans, (14.5 ounces each), drained and rinsed; 4 cups water; 2 cups chicken stock, or reduced-sodium canned broth; Salt and pepper; 4 thick slices country bread; Grated Parmesan cheese, (optional)

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Prep Time: 25 minutes

Total: 45 minutes

Author : Martha Stewart

Ingredients

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1 pound kale, stems (and veins, if desired) removed and leaves washed2 tablespoons olive oil1 onion, chopped2 cans cannellini beans, (14.5 ounces each), drained and rinsed4 cups water2 cups chicken stock, or reduced-sodium canned brothSalt and pepper4 thick slices country breadGrated Parmesan cheese, (optional)

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Instructions

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Step 1

Cut or tear the kale into 1/2-inch strips. In a medium saucepan, heat 1 tablespoon oil over medium-high heat. Add onion, and cook until softened, about 5 minutes.

Step 2

Add about half of the beans, and lightly mash with a fork. Add water and stock, and bring to a boil. Stir in kale, remaining beans, 1 teaspoon salt, and 1/4 teaspoon pepper. Partially cover, reduce heat, and simmer until kale is tender, about 20 minutes.

Step 3

Toast bread. Ladle soup into bowls, top with toast, and drizzle with remaining tablespoon olive oil. Sprinkle with Parmesan, if desired.