Tuesday, December 22, 2009
White Bean and Kale Soup with Roasted Garlic
This has been one of our favorite soups for years. The roasted garlic adds a wonderful richness, as well as making the whole house smell of garlic as it roasts. If you don't like the smell of garlic, this one's probably not for you!
This recipe came from Cooking Light Magazine many, many moons ago. Here is my version.
White Bean Soup with Kale and Roasted Garlic
1 Whole Head of Garlic
2 tsp Olive Oil
1 Onion, Diced
Large Pinch of Salt
1/2 Cup Chopped Carrot
1/2 Finely Chopped Potato (red or yellow)
1/4 Cup Chopped Celery
1 Tbsp Finely Chopped Fresh Rosemary
2 Tbsp Tomato Paste
6 Cups Veggie or Chicken Broth
1 16 Ounce Can Cannellini Beans, Rinsed and Drained
One Bunch Chopped Kale (Or Chard, or Collard Greens - Cook longer if you are using Collards
Preheat Oven or Toaster Oven to 350
Remove the papery skin from the garlic but keep the head in tact. Wrap it tightly in foil and roast in the oven for one hour. Unwrap carefully and let cool for about 10 minutes. Separate the cloves and squeeze to extract the garlic pulp.
Heat the oil in large pot or dutch oven over medium heat. Add the onion and salt and saute for 5 minutes. Add the carrot, potato, celery, rosemary and tomato paste. Cook 5 more minutes, stirring often. Add the broth and the beans and bring to a boil. Simmer, uncovered, for 30 minutes. Stir in the garlic and kale and simmer 10 minutes or until the kale is tender.
Click here for a printable version of this recipe.
Print White Bean and Kale Soup with Roasted Garlic.