Kale And White Bean Soup

Ingredients

• 1 cups cannellini beans (dried) – rinsed and soaked overnight, drained
• 8 cups water – for soaking
• 3 tbsp extra-virgin olive oil
• 1 medium yellow onion – finely chopped
• 2 medium carrot – diced
• 2 ribs celery – diced
• 4 cloves garlic – thinly sliced
• 0.25 tsp crushed red pepper flakes
• 1 sprig rosemary
• 1 leaf bay leaf
• 8 cups vegetable broth – low-sodium
• 8 ounces Tuscan kale (lacinato) – stems removed, chopped
• 1 tbsp lemon juice – fresh
• 1.5 tsp kosher salt
• 0.5 tsp black pepper – freshly ground

Instructions

1. Rinse the cannellini beans and place in a large bowl; cover with the water and soak 8–12 hours, then drain.
2. Warm the extra-virgin olive oil in a large heavy pot over medium heat. Add the yellow onion, carrot, and celery; cook, stirring occasionally, until softened and lightly translucent, 8–10 minutes. Stir in the garlic and crushed red pepper flakes; cook 1 minute. Add the rosemary and bay leaf and stir until fragrant, about 30 seconds.
3. Pour in the vegetable broth and add the soaked legumes. Bring to a boil, then reduce to a gentle simmer. Partially cover and cook, stirring occasionally, until the legumes are creamy-tender, 60–75 minutes.
4. Ladle out about 1 cup of the cooked solids with some liquid, mash to a rough purée, and stir back into the pot. Simmer 5 minutes to thicken.
5. Stir in the Tuscan kale and cook until wilted and tender, 10–15 minutes. Remove from heat and discard the aromatics.
6. Stir in the lemon juice, then season with the kosher salt and black pepper. Let stand 5 minutes before serving.