Tuscan Bean Soup

The lovely Andrea bought some Kale the other day. She does that, she buys things she has never cooked and says "here, you cook this!"  But I don't mind, I get to try out different recipes that way.  Kale is one of those leafy green vegetables that are so good for you, rich in vitamins and minerals, but they can be very bitter if not cooked correctly. Swiss Chard, Mustard Greens, Escarole, Collards, there are many varieties of this ilk, but I think you can interchange them all into this recipe for a delicious and hearty meal.

I am giving you the quick version of this and, in my opinion, it is just as good as the long version. But if you want to use dried beans you can soak them overnight and cook them with a bay leaf, keeping them covered by an inch of water until tender.  (Remember, when cooking dried beans, do not add salt until they are fully cooked. Otherwise they will come out tough instead of soft and creamy.)

Tuscan Bean Soup

2 quarts homemade chicken stock or store-bought broth

1 bunch fresh kale

2-15 oz cans cannellini beans, drained and rinsed in cold water

6 cloves garlic, sliced

1- 5 oz. can tomato paste

1 medium onion chopped

1 teaspoon fresh thyme leaves

4 sage leaves, each cut into 3 pieces

2 tablespoons of olive oil, plus a bit more

1 teaspoon crushed red pepper flakes

1 teaspoon or more sea salt

1/4 teaspoon or more ground black pepper

1 teaspoon fresh basil (optional)

grated Pecorino Romano (optional)

Wash your kale, trim off and discard the stems, or save them for making stock. Chop the leafy parts and set aside.  Meanwhile, in a saute pan on a medium flame, heat chopped garlic and crushed red pepper flakes in two tablespoons of olive oil. When garlic starts to brown slightly add tomato paste and lower the heat, stirring occasionally, for about 5 minutes or more. Do not allow the garlic to burn.

Bring chicken stock to a boil in a 4 quart or larger soup pot. When broth begins to boil, lower to a simmer add the kale and the cannellini beans and about a teaspoon of sea salt, spoon the tomato and garlic from the pan to the pot with the beans and kale. Add the thyme to the soup, stir gently. Place the chopped onion to the saute pan, add a little oil if necessary, and increase the flame to medium and add sage. When onion begins to caramelize slightly, scrape remaining contents of the saute pan into the soup and stir gently.

If you want to add basil, do so at this point as basil is a tender herb and its flavor is best when not overcooked.  Taste and adjust seasoning, stir and cook for a couple more minutes and serve hot. 

Garnish with a drizzle of extra virgin olive oil, and a little grated Pecorino Romano cheese, if you like. Great with a crusty Italian bread and a glass of wine.

We had a Pinot Grigio with this meal and it paired quite nicely.

We are having leftovers tonight, but no one is complaining...

If you try this recipe, please, let me know how it turns out.