Yield: Makes 6 servings
Excellent winter soup highlighting kale. Adding Sherry wine vinegar and herbs at the end of cooking this vegetable stew makes the pure flavors shine even brighter.
- 1 1/2 pounds kale leaves, center ribs and stems removed
- 3 tablespoons olive oil
- 1 cup chopped carrots
- 1 cup chopped celery
- 1 cup chopped shallots (about 4)
- 2 garlic cloves, finely chopped
- 1 cup dry white wine
- 2 15-ounce cans white beans (preferably organic), drained
- 8 cups vegetable broth or chicken broth
- 3 fresh thyme sprigs
- 1 bay leaf
- 1 tablespoon Sherry wine vinegar
- 2 tablespoons assorted chopped fresh herbs (such as tarragon, parsley, and chives)
- 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.
- 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. 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.
Source: adapted from Bon Appetit, February 2009