Saturday, August 23, 2014
Inquirer Daily News

Kale and White Bean Soup with Grilled Garlic-Rubbed Bread

Kale and White Bean Soup with Grilled Garlic-Rubbed Bread. Photo: Grace Dickinson<br />
Kale and White Bean Soup with Grilled Garlic-Rubbed Bread. Photo: Grace Dickinson

From Grace Dickinson

3 serving(s)

1 tbsp. good quality extra virgin olive oil

1 bay leaf

1 small onion, minced

1 clove garlic, minced

1 (15.oz) can no-salt-added cannellini beans

3 cups chopped or torn kale

2 cups water or vegetable broth

3/4 tsp. salt

1/4 tsp. pepper

1/2 lemon, sliced

 

In a large saucepan, heat olive oil over medium-high heat. Add garlic, onion and bay leaf, and sauté until onion is translucent. Stir in undrained can of beans, salt and pepper, and water/broth. Bring to a boil.

 

Add kale and reduce to a simmer. Cook for 15-20 minutes, or until kale is tender. Remove from heat.

 

Serve with a wedge of lemon squeezed on top, and a slice of grilled, garlic-rubbed bread.

 

Tagged as: | Healthy; Soup; Vegetable

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