Lunch Recipes

Cannellini Bean and Kale Soup

Cannellini Bean and Kale Soup



Cannellini Bean and Kale Soup

Serves: 9


2 tablespoons Napa Valley organic olive oil
1 package Gils diced organic onions or 2 small organic onions diced
4 cloves Melissas organic garlic minced
1 1/2 tablespoons Amore tomato paste
1/4 teaspoon crushed red pepper
1 bunch organic Lacinato kale center ribs removed leaves sliced into bite sized pieces
4 cups Swanson certified organic chicken broth
2 cups water
1 bay leaf
1 tablespoon minced fresh organic thyme leaves
2 14 ounce cans Carmelina cannellini beans rinsed and drained
1 14 ounce can Carmelina organic Italian chopped tomatoes
1/2 teaspoon black pepper
1/8 teaspoon Le Saunier de Camargue fleur de sel sea salt
2 teaspoons organic sugar optional
6 teaspoons grated Reggiano Parmesan cheese


Heat oil in a large soup pot over medium heat. Add onions and cook until clear and soft, about eight minutes. Add garlic, tomato paste and red pepper and cook about 30 seconds or until fragrant. Add the kale, chicken broth, water, bay leaf and thyme. Bring to a boil, cover and reduce heat to simmer, cook about five minutes. Add beans and tomatoes and cook covered fifteen minutes. Uncover and boil for five minutes to concentrate the flavors. Remove bay leaf. Refrigerate soup at this point or continue with seasoning if serving immediately. Season with pepper and salt. Taste and add sugar if it is too acidic. Serve with Parmesan cheese.