Cannellini and kale soup

Before you go, we thought you'd like these...
Before you go close icon
Thyme, garlic, and a bay leaf are simmered in water to create a flavorful broth that's low in calories. Frying garlic creates crunchy chips and a tasty oil to drizzle on top.

Prep: 25 mins | Total Time: 12 hours | Servings: 6 | Yield: Makes 10 cups

Ingredients:
  • 3 tablespoons extra-virgin olive oil
  • 2 onions, chopped
  • 1 medium carrot, chopped
  • Coarse salt and freshly ground pepper
  • 4 garlic cloves, minced, plus 2 garlic cloves, thinly sliced
  • 1 tablespoon chopped fresh thyme
  • Scant 1/4 teaspoon crushed red-pepper flakes
  • 12 ounces cannellini beans (2 cups), picked through and soaked overnight
  • 6 cups water
  • 1 dried bay leaf
  • 8 ounces Tuscan kale (lacinato kale), stems and center ribs removed, leaves sliced crosswise 1/2 inch thick
Directions:
  1. Heat 1 tablespoon oil in a medium Dutch oven or a large pot over medium heat. Cook onions and carrot until just softened, about 5 minutes. Season with 2 1/2 teaspoons salt. Stir in minced garlic, thyme, and red-pepper flakes. Cook for 1 minute.
  2. Drain and rinse cannellini beans. Add to Dutch oven with water and bay leaf. Bring to a boil. Reduce heat to low. Simmer, covered, until beans are tender, about 45 minutes. Let cool slightly. Discard bay leaf.
  3. Working in batches, puree soup in a blender until smooth, transferring it to a clean pot as you work. (For safety, remove cap from hole in lid, and cover with a dish towel to prevent spattering.)
  4. Bring soup to a simmer. Stir in kale and 1/4 teaspoon pepper. Simmer until kale is tender, about 15 minutes.
  5. Meanwhile, heat remaining 2 tablespoons oil in a small skillet over medium-low heat. Cook sliced garlic, stirring often, until crisp and golden, 1 to 2 minutes. Transfer garlic to a plate using a slotted spoon. Reserve garlic oil.
  6. Divide soup among 6 bowls. Garnish with garlic chips, and drizzle with garlic oil.

Cook's Note: Pureed cannellini beans give this soup a velvety texture, canceling out the need for heavy cream.

More from Martha Stewart:
All of the Turkey Recipes You'll Ever Need
25 Make-Ahead Recipes For a Stress-Free Thanksgiving Day
21 New Thanksgiving Dessert Ideas to Try This Year
Quick, One-Pot Meal Ideas To Feed the Whole Family
36 Dinners You Can Make in Just 15 Minutes!
Read Full Story

Sign up for Breaking News by AOL to get the latest breaking news alerts and updates delivered straight to your inbox.

Subscribe to our other newsletters

Emails may offer personalized content or ads. Learn more. You may unsubscribe any time.

From Our Partners