Tuscan White Bean Soup with Kale

Stephanie Moody

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This is a simple, hearty stew that makes a great weeknight meal. The kombu is optional but I like to use it because it lends a subtle savoriness to the soup as well as making the beans more digestible.

Ingredients

• 1 1/2 c white beans (Great Northern or Canellini both work well), soaked overnight
• 2 qts vegetables stock
• 1 Tbsp + 1 tsp salt
• 1 bay leaf
• 1 sprig rosemary
• 1 piece of kombu (optional)
• 1 large carrot, diced
• 5 cloves of garlic, minced
• 1 large bunch of Lacinato kale, chiffonaded
  
• 2-3 tomatoes, diced or 1 can diced tomatoes
• Freshly ground black pepper 

Directions

1. Put beans in a large pot and add stock, 1 tsp salt, bay leaf, rosemary and kombu if using. Cover and put on medium high heat. Once the water boils, reduce to a simmer. Cook until beans are almost tender, about 20-30 minutes.
2. Add carrots, garlic, salt and continue to cook for about 5 minutes, until carrots are al dente. Add kale and tomatoes and continue to simmer until kale is tender, about 7 minutes.
3. Add pepper and taste and adjust seasoning.

 
Serves: 4-6 people