Fall · HarvestGuide.ca

Kale and White Bean Soup

Ingredients

• 1 bunch kale (about 250 g), stems stripped, leaves shredded
• 2 tins (540 mL each) white beans — cannellini or navy — drained and rinsed
• 1 onion, 1 carrot, 1 celery stalk, all diced small
• 4 cloves garlic, sliced
• 3 tbsp olive oil, plus more to finish
• 1.25 L chicken or vegetable broth
• 1 bay leaf, 1 tsp dried thyme, chili flakes to taste
• Juice of half a lemon; salt and pepper
• Optional: parmesan rind, or a piece of bacon or pancetta

Instructions

1. Warm the olive oil in a heavy pot over medium heat. Add the onion, carrot and celery with a pinch of salt and cook 8 minutes until soft but not coloured.
2. Add the garlic, thyme and chili flakes and cook 1 minute more, until the garlic smells sweet rather than raw.
3. Pour in the broth and add the beans, bay leaf, and the parmesan rind if using. Bring to a simmer.
4. Simmer 15 minutes. Partway through, mash about a cup of the beans against the side of the pot to thicken the broth.
5. Stir in the shredded kale and simmer 5 minutes more, until tender but still deep green.
6. Remove the bay leaf and rind. Add the lemon juice, then taste and adjust salt and pepper.
7. Serve in warm bowls with a hard drizzle of olive oil and, if you like, grated parmesan.

From HarvestGuide.ca — https://harvestguide.ca/recipes/kale-and-white-bean-soup-canada/
Always adjust canning process times for your altitude and follow a tested Canadian recipe.