Recipe courtesy of Celeste Podojil
5 Tablespoons Olive Oil
1 head fresh garlic, chopped
Black Pepper (a few turns of your pepper mill)
1 container Beef Broth (4 cups)
3 cans Cannellini Beans
1/2 bunch of Kale
Heat olive oil and black pepper in large soup pot over med to med high heat for about 1 minute.
Add chopped garlic and saute until garlic just starts to brown.
Add 3 cans of beans and stir to combine, do not drain or rinse the beans.
Add the entire container beef broth.
Peel Kale from woody stem and tear into pieces.
Add to the soup and stir to combine.
Bring to a boil and lower to a simmer until kale is tender and wilted.
Taste and add salt to your liking.
Serve with a few sprinkles of fresh parmesan.
Note, you can also take an immersion blender to the soup to crush some of the beans
and chop some of the kale but don't puree soup completely.
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