- Cook Time
- Prep Time
- .5 pound kale stems removed, chopped (=4 cups)
- 4 large garlic cloves peeled and minced
- 1 tablespoon olive oil
- 6 cup white kidney beans cooked
- 5 cup vegetable stock
- 2 heaping tablespoon tomato paste
- 6 fresh sage leaves or .5 teaspoons dried
- 1 teaspoon salt or to taste
- ground black pepper to taste
- .5 cup cornmeal finely ground; optional
- 2 tablespoon fresh lemon juice or to taste
- parmesan cheese grated; optional.
Remove the stems from the kale. Coarsely chop leaves. Soak the leaves in a bowl of cold water while you make the soup.
In a soup pot, saute the garlic in olive oil for half a minute. Add half of the cooked beans and half of the vegetable stock to the pot. Puree the rest of the beans and stock in a blender or food processor along with the tomato paste and sage. Stir the pureed beans into the soup. Add salt and pepper to taste.
Drain the kale. Mix it into the soup. Simmer for half an hour or until tender.
Mix the cornmeal with the lemon juice and enough water to make 1 cup. Pour this paste slowly into the simmering soup while stirring constantly to prevent lumps from forming. Simmer the soup for another 10-15 minutes, stirring occasionally. Taste for salt and pepper, adjusting seasonings accordingly. Serve the soup immediately, topped with cheese if desired.
This is a meal in itself, perfect served with focaccia, fresh tomatoes, olives and red wine.