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Hearty Kale and White Bean Soup CLINTON KELLY

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A great dinner option for a cold winter night!

ingredients
DITALINI :
1/2 pound ditalini
SOUP:
2 tablespoons olive oil
1 medium onion (peeled, diced)
2 medium carrots (peeled, diced)
2 garlic cloves (peeled, minced)
2 tablespoons tomato paste
1/2 cup white wine
1 can crushed tomatoes (15 ounces)
1 bunch lacinato kale (stem removed, chopped into 1-inch pieces)
1 1/2 quarts vegetable stock
1 can cannellini beans (drained, rinsed, 15 ounces)
3 cups baby spinach
Kosher salt and fresh cracked black pepper (to taste)
GARNISH :
1/2 bunch flat leaf parsley (chopped, for garnish)
fresh horseradish (peeled, grated to garnish)
HOMEMADE CROUTONS :
1 small loaf crusty Italian bread (cut into 1-inch cubes)
3 tablespoons olive oil
Kosher salt and fresh cracked black pepper (to taste)

directions
For the Ditalini Pasta: Bring 2 quarts of water to a boil over high heat and season with salt. Cook ditalini according to package directions. Drain and set aside.
For the Soup: In a large Dutch oven over medium-high heat, add the olive oil, onion, and carrot. Cook for 2-3 minutes. Add the garlic, cook for 1 minute, until just fragrant. Add the tomato paste, using a wooden spoon stir to coat the vegetables, cook for another 3-4 minutes.
Delgaze the pan with white wine, scraping the bottom. Stir in the crushed tomatoes, kale and vegetable stock, bring to a boil, then lower to a simmer for 40-45 minutes . Season with salt and pepper to taste. Add the cannellini beans in the last 10 minutes of cooking. Stir in cooked ditalini pasta and spinach. Garnish with parsley, freshly grated horseradish and homemade croutons.
For the Homemade Croutons: Preheat the oven to 400ºF.
Toss the cubed bread with olive oil, salt and pepper. Place onto a baking sheet. Bake for 10-15 minutes, until golden brown and crispy. Remove and set aside.
Tip: Perfect soup to make ahead and freeze. Freeze without the pasta. When ready to reheat, bring the frozen soup to a simmer, boil the pasta separately and add just before serving.

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