Tuscan White Bean Kale Soup Recipe
Confession! I hate kale. I hate its texture and its taste. Nothing about kale makes me happy. On a recent trip to Louisville, Kentucky I was invited by a chef to eat at her restaurant. A lovely space that was serving authentic Italian food from the Tuscany region. It was a spectacular meal. Much to my chagrin, the antipasti course was a small cup of white bean soup with kale. Oh boy. NOT! It was served in a small tea cup with a tiny spoon. I figured I could choke my way through it. To my great surprise, it was delicious, and I wished there was more when it was gone. Problem solved, I finally found a kale dish I liked!
After I returned home I went to work on a recipe. I wanted to write my thoughts down while the kale experience was fresh in my brain. I tried to deconstruct the soup I had that night in Louisville. What I came up with is below. It’s a delicious recipe even for a hardcore kale hater like myself. Enjoy the recipe for my Tuscan White Bean Kale soup!
Tuscan White Bean Kale Soup
½ tsp of butter or ghee
2 shallots, diced
2 cloves garlic, minced
½ cup mushrooms, diced
3 cups chicken or veggie stock
1 fresh parmesan rind, any size over 2 inches long
2 cups cooked white beans, cannellini, navy or great northern
2 sprigs fresh rosemary (secure in cheese cloth)
1 bay leaf
2 cups of kale, stemmed and chopped fine (can use chopped frozen kale, thaw and drain)
salt and pepper
red pepper flakes
½ cup grated parmesan
4 garlic parmesan gluten free biscuits (get recipe here)
In a large stockpot melt butter on medium heat. Add shallots and cook 2-3 minutes until slightly translucent. Add garlic and mushrooms cook 1-2 minutes stirring constantly. Add stock to deglaze the pan and reduce heat to low. Add parmesan rind, beans, rosemary, bay leaf. Simmer for 30 minutes. Add kale, salt, and pepper to taste. Cook for 10 more minutes. Serve hot with a sprinkle of red pepper flakes and grated parmesan. Top with a biscuit. Serves 6 medium bowls.
