Hearty White Bean Soup for Two by TheDevineKitchen

Hearty White Bean Soup for Two

Yield: 2 servings

Here’s what can be done with a few kitchen staples, some cooked white beans, kale, and a Parmesan rind. Steps such as cooking down tomato paste for extra flavor, blending a portion of beans with stock for body and creaminess, adding a parmesan rind for rich & satiating deliciousness, sautéing the kale to tenderize it, and chopping fresh herbs for a punch of flavor & freshness, all may seem tedious but please take note as they are tips for achieving heightened flavor and texture, and ultimately a satiating dish.

For the stock:

1 tablespoon extra-virgin olive oil

1 small yellow onion, diced

2 teaspoons tomato paste

2 cups low sodium chicken or vegetable stock, or water, blended with ¼ cup white beans

2 medium sprigs fresh rosemary

2-3-inch piece Parmesan cheese rind 

¼ teaspoon sea salt

For the body:

2 cups cooked white beans, starchy water included (or use canned)  

1 tablespoon extra-virgin olive oil

Pinch red pepper flakes

1 large clove garlic, minced

4 cups kale, stems removed and torn into bite-sized pieces

½ cup water

Generous pinch of sea salt, or to taste

For the finish:

Freshly ground pepper, to taste

A sprinkle of finishing salts such as Malden, grey salts, or Himalayan salt.

Good quality extra-virgin olive oil for drizzling (optional)

Method:

1. In a medium saucepan, heat olive oil over medium heat.  Add onion and sauté until translucent 5-6 minutes.  Add tomato paste, a pinch salt, and cook a few minutes to develop flavor.

2. In the meantime, combine stock and ¼ cup beans in deep bowl.  Using an immersion blender, blend until smooth.

3. Add blended bean stock to onion-tomato mixture.  Add Parmesan rind, salt, and rosemary sprigs.  Bring to high heat and immediately reduce to a simmer.  Add the remaining beans, their liquid and simmer until ready to serve.

4. Finally, in a medium sauté pan, heat olive oil.  Add garlic, red pepper flakes and heat 30 seconds.  Add prepared kale and stir to coat with olive oil.  Sprinkle with a pinch sea salt.  Add ½ cup water and allow kale to soften 4-5 minutes, stirring occasionally. 

5. To serve, remove Parmesan rinds and ladle soup into individual bowls. Top with sauteed kale, and garnish with toppings of choice, several which are listed below.  

Variations:

• Croutons make a nice garnish.

• Try making Parmesan crisps as a garnish.

• Swirl in a dollop of pesto. 

• Top with bite-sized pieces leftover chicken or sausage.

• The addition of fresh chopped herbs, such as chives and parsley, are always an easy, fresh option.