Cannellini Beans with Kale

By kathryns

Lacinato (Tuscan) kale is flatter and more tender than curly kale. This is the basis for the Kale and Cannellini Bean Soup.

Ingredients

• 1 1/2 cups (10 to 11 ounces) dried cannellini (white kidney beans)
• 1 cup chopped onion
• 3 garlic cloves, peeled
• 1 Turkish bay leaf
• 1 teaspoon dried sage
• 1 teaspoon salt
• 4 cups (packed) coarsely chopped stemmed lacinato kale
• 6 tablespoons extra-virgin olive oil
• 3 tablespoons fresh lemon juice
• Dried crushed red pepper

Preparation

Step 1

Place beans in pot with enough cold water to cover by 3 inches. Bring to boil. Continue to boil 1 minute. Remove from heat. Cover; let stand 1 hour. Drain beans; return to pot.

Add 8 cups water, onion, garlic, bay leaf, and sage; bring to boil. Reduce heat; cover and simmer until beans are tender, 1 to 1-1/2
hours. Stir in salt. Add kale; cook 4 minutes.

Drain beans and kale; place in large bowl. (Cover and chill liquid for soup.) Add oil, lemon juice, and red pepper to taste; toss. Season with salt and black pepper.