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Prep Time: 25 Minutes Cook Time: 20 Minutes |
Ready In: 45 Minutes Servings: 6 |
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A simple and satisfying vegetarian winter dish. I adapted the recipe from one I found in this month's Bon Appétit (February 2009). It's by acclaimed chef Dan Barber, of New York's famous Blue Hill restaurants. Sprinkle soup with some freshly grated Parmesan & serve with crusty bread for a delicious meal. Yum! Ingredients:
1 1/2 lbs kale leaves, center ribs and stems removed |
3 tablespoons olive oil |
1 cup chopped peeled carrot |
1 cup chopped celery |
1 cup chopped shallot (about 4) |
2 garlic cloves, finely chopped |
1 cup dry white wine |
2 (15 ounce) cans white beans, drained (preferably organic) |
4 cups vegetable broth (may need more) |
3 fresh thyme sprigs |
1 bay leaf |
1 tablespoon sherry wine vinegar |
2 tablespoons assorted chopped fresh herbs (such as tarragon, parsley, and chives) |
Directions:
1. Cook kale in large pot of boiling salted water 1 minute. Drain. Transfer to bowl of ice water to cool. Drain. Squeeze out excess water. Coarsely chop kale.
2. Heat olive oil in medium pot over medium heat. Add chopped carrots, celery, shallots, and garlic; cook until soft, stirring, about 15 minutes (do not brown vegetables). Add white wine and simmer until liquid is slightly reduced, about 7 minutes. Add white beans, 4 cups broth, thyme sprigs, and bay leaf and bring to boil.
3. Reduce heat to medium-low and simmer 20 minutes. Add kale and simmer 5 minutes longer. Remove thyme sprigs and bay leaf. Add more broth by 1/2 cupfuls to thin stew, if desired. Mix in Sherry wine vinegar and chopped fresh herbs. Season with salt and pepper.
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