Tuscan White Bean and Kale Soup

I always feel refreshed upon returning from the international city of literature (Iowa City). My people, my people. I felt particular synergy between the strange yet tender styles of my travel buddy Linda and myself. We took the trip in her car, two ladies in a bug. Happy for new friends, new books, new epiphanies. Happy to be home. lady bug

Tuscan White Bean and Kale Soup

From Kim Wiseman, some magazine clipping she gave me

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22 ounces fire roasted tomatoes

16 ounces chicken stock

¼ cup olive oil

¼ cup white wine

¼ cup diced onion

¼ cup diced carrot

¼ cup diced celery

¼ cup minced garlic

1 ½ cup cannellini beans

2 cups kale, cut into thin strips

2 tablespoons basil

2 tablespoons oregano

2 teaspoons parsley

½ lemon

Salt and pepper to taste

  1. In a stockpot with hot olive oil, add carrots, celery, and onion. Cook for six minutes and add garlic and cook three more minutes.
  2. Deglaze with white win, and once wine has evaporated, add chicken stock and tomatoes
  3. Bring to a boil and reduce heat to a simmer, cook for 20 minutes, stirring occasionally.
  4. Add kale, parsley, basil, and oregano. Add white beans and lemon. Add salt and pepper.
  5. Garnish with fresh Parmesan cheese.

This was a good soup, but the one made in Kim’s kitchen tasted better. I recommend more strongly the bread that accompanied it. If this photograph depicted a rock-paper-scissors game of food–I’d say bread beats soup. Image

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