I think I can officially declare Tuesdays as soup day. From now on, unless I see something delicious that’s not soup, expect your Tuesday Yum Alert to be all soup, all the time. This week, it’s going to be White Bean and Kale Soup. Enjoy!
Ingredients
1/2 pound dry white beans, any type
1/2 large onion, diced
2 cloves garlic, grated on a microplane
1 (28 ounce) can diced tomatoes with juice
1 bunch of kale cut into 1 inch pieces, your favorite kind
1 teaspoon dried dill or 1 tablespoon fresh dill
1/2 teaspoon dried thyme
salt and fresh ground black pepper to taste
Directions
Rinse and sort the beans. Cover and water and soak overnight. Drain and rinse the beans and place in a large (6 quart) stock pot. Cover beans so that the water is about an inch above the top of the beans.
Bring to a boil then reduce to a simmer. Skim any foam off that rises to the top. Once there is no more foam, add the diced onion and grated garlic. Let cook until beans are very soft. Add diced tomatoes with juice and bring back to a simmer, the add kale, dill, and thyme. Cook until kale is crisp tender, then season with salt and pepper to taste. Serve hot or chilled.
Image and recipe via.
