White Bean & Kale Soup

When it's cold (and snowy) outside, homemade soup is on The Frog & PenguINN menu. This hearty soup made me think of something that's offered as the first course at a family-style Italian restaurant, it's that "homey" and warming. And, it's also healthy.

Substitute store-bought broth if you don't have homemade vegetable (or chicken) stock. I didn't have homemade and used store bought. The ingredients can be used as a guide, as just about any veggies will work in this soup; swap Swiss chard or any other leafy green, like spinach, for the kale, depending on your preference.

You can add more beans or greens for a jam-packed bowlful of soup and it is perfect for winter days.

White Bean & Kale Soup

• 1 whole garlic head
• 4 tsp olive oil, divided
• 1 C finely chopped onion
• 1 tsp sea salt
• 1 C chopped carrot
• 1 C chopped and peeled potato
• 1 C chopped celery
• 2 TBSP chopped fresh rosemary
• 4 TBSP tomato paste
• 8 C homemade vegetable stock OR los-sodium chicken stock, if unavailable
• 2 (16-ounce) cans, drained cannellini beans
• 6 C chopped fresh kale
• 1/4 tsp black pepper
• 2 TBSP chopped fresh parsley (optional for garnish)

1. Remove white papery skin from garlic, do not peel or separate cloves.  Brush garlic with 1 teaspoon olive oil and wrap in aluminum foil.  Bake at 350 degrees for 1 hour (toaster oven is useful).  Let stand for 10 minutes, then separate cloves and squeeze out pulp.  Discard  skins.
2. Heat remaining 3 teaspoons olive oil in large saucepan over medium-high heat.  Add onion and salt; sauté for 5 minutes.  Add carrot, potato, celery, rosemary, and tomato paste; cook for 5 minutes, stirring frequently.
3. Add Vegetable Stock and cannellini beans; bring to a boil.  Reduce heat and simmer, uncovered, for 30 minutes.
4. Stir in roasted garlic pulp and kale; simmer for final 10 minutes, until kale is tender.  Ladle into soup bowls. Sprinkle with optional parsley if desired.

This soup was our dinner served with a side salad and Grenville's homemade bread.