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White Bean and Kale Soup


2 medium onions, chopped

2c white beans

4 garlic cloves, finely chopped

6 cups of water

1 medium carrot, chopped

1 bay leaf

1T chopped fresh thyme

1 bunch kale

¼ t crushed red pepper

If desired, bacon

Soak beans overnight. Add water, beans, bay leaf, salt and pepper and bring to a boil. Reduce to low. Simmer, covered, until beans are tender. Discard bay leaf. Heat olive oil over medium-low heat. Add the onions, 2 garlic, and carrot until softened. Season with 2 ½ t salt. Stir in thyme and red pepper flakes. Puree soup in a blender until smooth. Put back into pot. Stir in kale. Simmer until tender. Heat oil and cook sliced garlic, stirring often until crisp and golden. Transfer garlic to plate and reserve garlic oil. Drizzle soup with garlic oil