Thursday, June 21, 2012

White Bean, Kale, and Pesto Soup

A delicious soup for you to make:

White Bean, Kale, and Pesto Soup
Serves 4.
  • 2 TBS olive oil
  • 1 onion, coarsely chopped
  • 4 carrots, peeled and sliced about 1/4 in. thick
  • 1 potato, diced
  • 4 cloves garlic, minced
  • 1/2 tsp dried oregano
  • 1/2 tsp dried parsley
  • A dash of cayenne pepper
  • 4 c. chicken or vegetable broth
  • 1/2 large head fresh kale, roughly torn into bite-sized
  • 1 can cannelini beans, rinsed
  • 1/2 c. prepared pesto
  • 1/2 c. grated pecorino cheese (optional)
  • browned lean ground beef (optional)
  1. Heat oil in a large stockpot over medium heat.  Add onion, potato and carrot, and saute, stirring occasionally, for 5-8 minutes, or until vegetables have begun to soften.  Add garlic, oregano, cayenne and parsley, and cook 2 minutes more, stirring.
  2. Add chicken broth, kale, and beans, bring to a boil, add the browned ground beef (if you are using this ingredient) then lower heat and simmer for 15 minutes, until kale and carrots are tender.  Remove from heat and stir in pesto. Serve hot with grated cheese and crusty bread.

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