Recipes

TUSCAN WHITE BEAN & KALE SOUP

A family favorite that will soon become yours too! A great way to cook the kale and get everyone to love it! 

2 (15 oz) packages of Cannellini beans (in bags or tetrapaks)  OR 3 cups of cooked, dried beans
2 T olive oil
1 bay leaf
1 onion, diced
4 cloves garlic, minced
2 carrots, diced
8 c vegetable or chicken stock
1 bunch kale, de-ribbed and cut into 1 inch ribbons
2 cups of diced tomatoes (Pomi brand or any brand in glass or tetrapaks)
salt and pepper
Parmesan (optional) 

Heat olive oil in a large, heavy pot and add onion, garlic, carrots and bay leaf. Reduce heat to medium, cook until onions are translucent. Add stock. Bring stock to boil, reduce heat to simmer and beans, kale, and tomatoes. Simmer 20 minutes. Add salt and pepper and Parmesan, if desired.