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November 1, 2014

Tuscan Kale and White Bean Soup with Pan-Fried Garlic Bread


6 cups water
2 cans great northern white beans, drained and rinsed
2 medium carrots, roughly chopped
2 ribs celery, roughly chopped
1/2 large yellow onion, roughly chopped
3 medium potatoes, peeled and chopped into bite sized pieces
3 Tbsp extra virgin olive oil
2 tsp salt

2 Tbsp extra virgin olive oil
2 large handfuls of kale
4 cloves garlic
1 tsp salt

In a large crockpot add the water, beans, carrots, celery, onion, potatoes, 3 tbls extra virgin olive oil, and salt. Mix together well and cook on high for 4 hours or low for 8 hours.

Once the beans and vegetables are soft and tender, remove one cup of beans and one cup of broth. Make sure to replace the lid on the crockpot.

Puree the beans and broth in a blender or food processor.

Once the beans and the broth have been pureed, heat 2 Tbsp extra virgin olive oil in heavy bottomed sauce pan or cast iron skillet. Add the kale and garlic. Saute for 2-3 minutes or until the kale begins to wilt and the garlic lets out its aroma. Add the bean puree and saute for an additional 2-3 minutes or until the flavors begin to incorporate.

Add the bean kale mixture back to the crock and mix through. This will add more flavor and depth to the soup. Allow to continue to cook in the crock, covered, for an additional 10 minutes.

Fried Crusty Bread

To heighten the flavors of the soup, spread extra virgin olive oil on both sides of crusty bread, such as Artisan Bread.

In a shallow frying pan or cast iron skillet heat an additional 1 Tbsp of extra virgin olive oil and add one clove of freshly minced or pressed garlic.

Place the bread on top of the oil and garlic and allow to toast on both sides.

Serve by placing the bread on the bottom of a bowl, top with the soup, and sprinkle with freshly grated parmesan.