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Preparation info

  • Difficulty

    Easy

  • Makes

    4

    Servings

Appears in

Weeknight Gluten Free

Weeknight Gluten Free

By Kristine Kidd

Published 2013

This simple, creamy soup has no trace of cream or flour, but is thickened slightly by starch from the beans and is flavored with earthy sage and spicy pepper flakes. I created Skillet Cornbread to serve with it.

Ingredients

  • Olive oil, 1 tablespoon
  • Pancetta, 1½ oz (45 g), chopped (optional)
  • Large onion, 1, finely chopped
  • Fresh sage, 1 tablespoon minced
  • Red pepper flakes, ¼ teaspoon
  • Low-sodium, gluten-free vegetable or chicken broth, 4 cups (32 fl oz/1 l)
  • White beans, 2 cans (15 oz/470 g each), rinsed and drained
  • Kale, 1 large bunch, stems removed, coarsely chopped
  • Kosher salt and freshly ground black pepper

Method

  1. In a large saucepan over medium heat, warm the oil. Add the pancetta, if using, and sauté for 1 minute. Add the onion, sage, and pepper flakes. Sauté until the onion is translucent, about 8 minutes. Add the broth and the beans. Bring to a boil, reduce the heat to low, and simmer for 20 minutes to develop the flavors, stirring occasionally.
  2. Add the chopped kale and simmer until wilted, about 8 minutes. Thin the soup with water if desired. Season to taste with salt and pepper. Ladle into warmed bowls and serve right away.

© 2013 All rights reserved. Published by Weldon Owen.

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