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Prep Time: 0 Minutes Cook Time: 120 Minutes |
Ready In: 120 Minutes Servings: 6 |
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A warm, tasty Fall/Winter soup that goes well with hot fresh bread. Ingredients:
5 cups vegetable broth |
6 -8 garlic cloves, peeled and diced |
1 teaspoon vegetable oil or 1 teaspoon olive oil |
6 cups kale, roughly chopped |
1 (15 ounce) can tomatoes (diced with juice) |
2 cups dried great northern beans, soaked overnight, drained and rinsed |
3 teaspoons italian seasoning |
1 teaspoon ground thyme |
1 bay leaf |
1/2 cup dry red wine |
salt (to taste) |
cracked black pepper (to taste) |
pecorino romano cheese (grated, as garnish) |
Directions:
1. In a large pot sauté garlic in oil until brown.
2. Add broth, beans, Italian seasoning, bay leaf to pot.
3. Bring to boil.
4. Cover and reduce heat to low.
5. Simmer for 1 1/2 hours.
6. Remove bay leaf.
7. Add tomatoes, thyme, salt, pepper, and red wine.
8. Bring back to boil then reduce heat to a simmer.
9. Cook uncovered for 10-15 minutes.
10. Add kale and simmer until wilted.
11. Ladle into bowls and garnish with grated Pecorino-Romano cheese.
12. Enjoy!
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