Speaking of kale soup (we were speaking of kale soup, weren’t we?), here’s the recipe I’ve mentioned before (from HERE).
Quick Kale and White Bean Soup
Prep time: 20 minutes
Makes: 4 servings
1 bunch kale, stems removed
1 1/2 tablespoons extra virgin olive oil, plus additional, for serving, optional
1 onion, finely chopped
2 garlic cloves, minced
3 (15.5 ounce) cans cannellini beans, rinsed and drained
1 quart chicken or vegetable stock
3/4 teaspoon coarse sea salt or kosher salt
Pinch red pepper flakes
Freshly ground black pepper
Olive oil, optional
Finely grated Parmesan cheese, for serving, optional
1. Lay some of the kale leaves one on top of the other to make a small stack. Roll them up into a cigar and slice crosswise into strips. Repeat with remaining kale.
2. In a large pot heat 1 1/2 tablespoons olive oil over medium-high heat. Add the onion and garlic and saute until softened, about 5 minutes. Add the beans, kale, chicken or vegetable stock, red pepper flakes, and black pepper to taste. Simmer, stirring occasionally, until the kale is cooked through, about 15 minutes.
3. Using a potato masher or wooden spoon, mash the beans slightly in the pot and serve. For a richer flavor, continue to simmer until the soup thickens and becomes more stew-like. Divide into serving bowls and top with a drizzle of olive oil and a sprinkle of grated cheese, if any.
I can vouch for the yumminess of this. This year our white beans were a fail so we substituted October beans and the result was equally delicious.