“To make good hot soup is what makes me feel cozy on a rainy day in January. This time we all worked together. I am the taster. I judge it to be good enough to share.”
Sarah’s White Bean and Kale Soup
3 15-oz cans white Cannellini beans
Fresh kale, stemmed and washed
32-oz chicken broth
Olive oil, chopped garlic, carrots, celery, onion, potatoes
Salt, pepper, Rosemary, lemon juice, to taste
1C white wine
Place 2-3 T olive oil in dutch oven, add chopped vegetables, seasonings listed, saute about 6 minutes, stirring.
Add chicken broth, beans (one can mashed), kale, and vinegar. Simmer about 20 minutes.
Add white wine.
Serve with Parmesan cheese sprinkled on top.
Can include chicken pieces fried in the oil before adding other ingredients to pan.