Eat Real. Eat Good.
Bean and Kale Soup (Incavolata)
A hearty and delicious soup made with beans and kale and spiced with sage and garlic. Good with a fresh salad of romaine, tomatoes, parmesan, and a drizzling of olive oil and balsamic vinegar.
Ingredients
- 6 cups white kidney beans
- 4-5 cups bean water or vegetable stock
- 2 tbsp tomato paste
- 1 tsp salt
- freshly ground black pepper
- Parmesan cheese or nutritional yeast
- 0.5 c finely ground cornmeal
- 0.5 lb kale
- 4 large cloves garlic
- 2 tbsp fresh lemon juice
- 6 fresh sage leaves
Preparation
Mince or press garlic cloves. Cook kidney beans. Remove the stems from the kale and chop the leaves. Let them soak in cold water.
Briefly saute the garlic in olive oil. Add half of the cooked beans and part of the stock or water. Puree the rest of the beans, stock, tomato paste, and sage in a blender. Stir the puree back into the soup. Salt and pepper to taste.
Drain the kale. Mix into soup and simmer of 30 minutes or so, until tender.
Mix cornmeal and lemon juice with enough water to make one cup. Pour slowly into the simmering soup, stirring constantly (or else lumps will form). Season to taste. Serve topped with grated parmesan*.
Serves 6.
*Substitute nutritional yeast for parmesan for a vegan option.