White Bean & Kale Soup

When I was a kid, my grandmother used to make a navy bean soup with ham. I used to look forward to that with some homemade cornbread dripping with butter. Nothing was better on a winter's day.


Even though this has been a mild January, I was inspired by that memory of my grandmother's soup this week, and started craving a different type of bean soup - White Bean and Kale. This perfect-for-winter soup is rich, hearty and goes well with cornbread, a good crusty roll or any other bread that you can use to sop up the wonderful broth. Plus, it smells amazing when cooked all day in the crock pot. Here's my vegan-style take on this Italian classic:


White Bean and Kale Soup





Ingredients:

• 1 pound dry cannellini beans (sorted and soaked overnight)
• 2 tablespoons olive oil
• 2 stalks celery, finely diced
• 2 small onions, coarsely chopped
• 2 cups carrots, coarsely chopped
• 4 cloves garlic, minced
• 5 cups vegetable stock
• 1 quart water
• 3 teaspoons sea salt
• 1/2 teaspoon freshly ground black pepper
• 1 teaspoon fresh rosemary, chopped
• 1 large bunch kale, stems and center ribs discarded, coarsely chopped

1. Heat olive oil in saute pan over medium high heat, and saute celery and onions together with one teaspoon of the salt till soft and fragrant (5 minutes)
2. Add garlic and saute for one minute
3. Place soaked beans, stock, water, the onion/celery/garlic mixture and the rest of the ingredients (EXCEPT the kale!) in the crock pot, give it a stir, cover and cook for 6-8 hours
4. Add the kale in for the last 15-20 minutes so that it becomes tender without overcooking
5. Adjust seasonings and enjoy with some good bread

If you don't have a crock pot, place ingredients in large stock pot. Bring everything to a boil, then reduce to simmer for about an hour  uncovered (until beans are tender). Add kale for last 15-20 minutes.

For non-vegans/vegetarians, add a good sized piece (2-3 inches) of Parmigianna cheese rind to the soup while it's cooking, and maybe add in some sliced, browned smoked sausage as well.

(Note: Like most soups, this is best if made a day or two ahead. Be sure to cool soup completely uncovered, then refrigerate covered. If the soup becomes too thick, you can thin it with a little water or vegetable stock.)