PAMELA SALZMAN'S KALE AND WHITE BEAN MINESTRONE || khloewithak.com

FOOD PORN

PAMELA SALZMAN'S KALE AND WHITE BEAN MINESTRONE

• Prep time: 15 minutes
• Cook Time: 40 minutes
• Total Time: 55 minutes
• Recipe Type: Dinner
• Serves: 6 Servings

Ingredients

• 3 tablespoons unrefined, cold-pressed extra-virgin olive oil
• 1 onion, chopped
• 2 carrots, peeled and chopped
• 2 stalks of celery, chopped
• 6 cloves of garlic, chopped
• 2 tablespoons tomato paste
• 1 teaspoon fresh rosemary, chopped (measure the rosemary, then chop)
• 3 ½ cups of cooked white beans or two 15-ounce cans, drained and rinsed
• 2 teaspoons sea salt and freshly ground black pepper to taste (you will need about 3 teaspoons of salt, if your stock is unsalted)
• Piece of rind from Parmesan cheese
• 6 cups of chicken or vegetable stock, preferably homemade or 4 cups stock + 2 cups water
• 6 cups of stemmed, coarsely chopped kale or Swiss chard leaves

BIG thanks to Pamela Salzman for sharing this super yummy soup recipe with me for my app!

Directions

• 1. Warm oil in a large pot over medium heat. Add chopped onion, carrots, celery and garlic and sauté until tender and translucent, about 6-8 minutes.
• 2. Stir in the tomato paste and rosemary and cook for 2 minutes, or until fragrant.
• 3. Add the white beans, salt, pepper and parmesan rind. Try to mash a few of the beans in the pot. This will help thicken the soup later.
• 4. Pour in the stock. Raise the heat to high and bring soup to a boil. Lower heat so that soup gently simmers and partially cover the pot. Simmer for 20 minutes (or longer if you want), or until vegetables are tender.
• 5. Stir in kale leaves and simmer another 8 minutes or until kale is tender. Taste for seasoning and serve with or without desired accompaniments.

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