WHITE BEAN AND KALE SOUP

Makes: about 16 cups (4 L)

1 3/4 cups (430 mL) dried Great Northern beans cooked according to the instructions above 4 cups (1 L) cold water 1tbsp(15mL)salt

4 tbsp (60 mL) extra-virgin olive oil

1 1/2 cups (375 mL) diced onion 1 cup (250 mL) diced carrot

1 cup (250 mL) diced celery 4 cloves minced garlic

2 tbsp (30 mL) chopped fresh sage leaves

1 1/4 cups (310 mL) tomato purée (passata)

6 cups (1.5 L) water 1tsp(5mL)salt

1 bunch kale, stems and rib removed, finely chopped, about 4 cups (1 L)

In a large pot, heat the oil over medium heat. Add onion, carrot, celery, garlic and sage. Cook, stirring frequently until vegetables are soft.

Add tomato purée, water and salt. Bring to a boil, turn down to a simmer and cook for 30 minutes.

Stir in kale and cook for 15 minutes longer. Taste and adjust the seasoning. If you’re pleased with the taste and texture, the soup is done.

If you would like it creamier, remove 2 cups (500 mL) of the soup and blend until smooth; return to the soup in the pot. If it’s too thick, add water to thin it out. Reheat and ladle into warm bowls.