Kale and White Bean Soup

This recipe comes from the awesome epicurious.com website. If you haven't already, check out this website for an incredible number of recipes.

I have modified the recipe from the one on the Epicurious website. If made following that recipe, the dish is thick and more like a stew or ragout rather than a soup, but equally delicious. I call this Kale and White Bean Soup rather than the original Kale and Cannellini Ragout as I usually use great northern white beans. And using one can of fire roasted tomatoes adds a delicious kick!


Kale and White Bean Soup


Croutons

Thick slices of Italian bread cut into quarters.
Put on cookie sheet, brush with olive oil , sprinkle with a bit of thyme and put in 325* oven for approximately 10 minutes until crisp.
Put aside until soup is finished.


Soup

Ingredients

4 tablespoons extra-virgin olive oil
3 large garlic cloves, finely chopped
a pinch of red pepper flakes
5 cups thinly sliced kale (about 1 large bunch; remove coarse stems)
2 14 1/2 ounce cans of vegetable broth
1 14 1/2 ounce cans of diced tomatoes
1 14 1/2 ounce diced fire roasted tomatoes
1 15 ounce can white beans (cannellini or great northern white beans) drained and rinsed


Add 4 tablespoons oil, garlic, and crushed red pepper to pot
Sauté over medium heat for 30 seconds.
Add kale and vegetable broth and bring to boil.
Reduce heat to medium-low, cover, and simmer until kale wilts, about 5 minutes.
Add tomatoes with juice, beans, and 1 tablespoon thyme.
Cover and simmer 15 minutes.
Season with salt and pepper.

Ladle soup into shallow bowls. Top with croutons and serve.