Friday, May 10, 2013

White Bean Soup with Kale

3 TBLS olive oil
3 onions
1 carrot, chopped
3 cloves garlic, pressed
1 bunch of kale, trimmed and sliced
1 lb of cannellini beans, soaked overnight
1/4 tsp red pepper flakes
42 ounces of good chicken stock (1 carton is about 4 C.  So I use a whole box plus a little over a cup from another carton.  Unused stock can stay good in the fridge for your next meal that uses it.)
1/4 C tomato sauce
Salt and pepper to taste

In a skillet, heat oil and add onions, carrot and garlic.  Cook until onions are translucent.  Add kale and cook until wilted (maybe 3 minutes)
In a crock pot place the soaked beans, red pepper flakes, and everything from the skillet.  Pour in the stock and cook for 8 hours, until beans are tender.  Just before serving, add tomato sauce and salt and pepper to taste.

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