Winter is officially in full force which means its soup season in my household. I flipped through the Food Lab (its officially returned to the library now!) to see if I could find another recipe to try. Now, there are plenty that I have book-marked in my mind but I was looking for a pantry dish. Beans, kale, veggies and chicken stock were all there. Bonus: the soup sounded rich and hearty thanks to the beans. And it delivered on three important qualities: quick and simple, satisfying and, yes, hearty.
Again, The version of the recipe I’m sharing is abbreviated as if it were one of my recipe cards.
2 medium carrots, chopped
2 stalks celery, chopped
4 cloves of garlic, minced
1/2 t chili flakes
4 cups chicken broth
2 15-oz cans of white beans WITH liquid
2 T rosemary (recipe calls for fresh)
a hunk of Parm rind
2-3 bay leaves (3 for me)
3-4 cups of leaves (I filled a large salad bowl, so maybe 5 cups)
salt and pepper
Cook the trinity until soft then add in the spices to wake them up (not the bay). After about a minute add in rind, beans, broth and bay and bring to a boil. Reduce to a simmer, add the kale, cover and cook for 15 minutes. Remove all the extras (rind and bay), top with fresh parm and serve.
*The recipe says to process a bit of the soup but I really didn’t feel the need. The bean juice makes it thick enough for me and I like the chunks. If you don’t, feel free to puree the soup a bit.