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

Preparation info

Makes
4
Servings

Difficulty
Easy

Appears in

Weeknight Gluten Free

By Kristine Kidd

Published 2013

About

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),

Gluten-free
Soup

Method

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.
Add the chopped kale

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Ingredients

Method

Part of