Kale and White Bean Soup with Grilled Garlic-Rubbed Bread
From Grace Dickinson3 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.