It was a rainy, gloomy day here in Maryland. It was a soup kind of day, but summer doesn’t feel like soup weather. Also, I had a bunch of kale in my fridge, so what’s a girl to do? Make a summer soup with kale and some protein-filled white beans. It’s delicious and light enough for summer.
Kale and White Bean Stew
2 onions, roughly chopped
5 cloves of garlic
2 cans of cannellini beans, drained and rinsed
1 can of chickpeas, rinsed and drained
1/4 tsp crushed red pepper
1 tsp rosemary
1 bay leaf
5 cups vegetable stock
about 2 cups water
1 bunch kale, deribbed, deveined and coarsely chopped
1/2 cup grated Romano cheese
juice of two lemons
salt and pepper
- In a large pot (I used my dutch oven), heat the oil over medium heat. Add in the onions and cook until tender (about 4 minutes).
- Add in the garlic and cook for about 30 seconds. Then add the beans, crushed red pepper, rosemary, and bay leaf. Stir in the vegetable stock and season with salt and pepper. Let simmer 50 minutes uncovered. The broth will reduce a little, which is ok.
- Remove the bay leaves and add in the kale. Add in about a cup of water to the pot to allow the kale to wilt. If the broth is too thick, add some more water up to 2 cups.
- Allow the kale to wilt entirely. This will take up to 10 minutes. When the kale has wilted, add in some more salt and pepper (to taste) and the juice of two lemons. Stir well to combine, then remove from the heat.
- After you remove the stew from the heat, add in the Romano cheese and stir well to combine.
- Enjoy with some crusty bread! For a non-vegetarian version, you can brown up some Italian sausage and add it in at the end with the cheese. Delicious!