White bean, tomato and kale soup

We've had our share of freezing temperatures, wintry mix, and occasional snowflakes falling here in Arkansas, and in this house that means soup, soup, soup!  We made this one from Ezra Pound Cake last week and LOVED it- so hearty and such great flavor.  I can't wait to make it again!!

WHITE BEAN, TOMATO AND KALE SOUP

Yield: 4 servings

Ingredients:

For the Roasted Garlic:

1 head of garlic

2 Tbsp olive oil

For the Soup:

2 Tbsp olive oil

1/2 cup onion, diced

1 rib celery, diced

1 tsp thyme, chopped

1/2 tsp crushed red pepper flakes

1/2 tsp dried oregano

1 14.5-ounce can diced fire-roasted tomatoes

1 Tbsp roasted garlic

32 ounces vegetable or chicken broth

1/2 cup fresh basil, chopped

2 15-ounce cans white cannellini beans, drained and rinsed

6 ounces kale, stems removed and leaves lightly chopped

Salt and pepper, to taste

Instructions:

To Roast the Garlic: 

Preheat oven to 400 degrees F. Turn your garlic bulb on its side, and cut in half. Place the garlic, cut side up, on a sheet of aluminum foil. Drizzle the cut sides with olive oil, and put them back together.  Wrap the garlic in the foil, and roast until tender, about 50 minutes. When the garlic cools, squeeze it out of the skin. You’ll be using 1 tablespoon for the soup, so you can store the rest in the refrigerator for several days.

For the Soup: 

In a large pot, heat 2 tablespoons of olive oil on medium heat. Add the onion and cook, stirring until soft, about 5 minutes.

Add the celery, thyme, chili flakes and oregano, and cook for 2 minutes.

Stir in the tomato and roasted garlic, and cook for 3 minutes.

Add the broth and basil, reduce the heat to simmer, and cook for 15 minutes.

Add the beans, and bring the soup back to a gentle simmer. Cook for 10 minutes more. (Check the pot every once in a while to make sure the soup isn’t boiling and breaking apart your beans.)

Gently add the kale. Bring the pot back to a simmer, and cook for 5 minutes. Season to taste with salt and pepper and serve.