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White Bean, Kale, and Sage Soup
Preparation info
- Makes
4
Servings - Difficulty
Easy
Appears in
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
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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