White Bean, Kale, and Ciabatta Soup

 

White Bean, Kale, and Ciabatta Soup

Ingredients:

2 cups dried white beans

2 cups frozen kale

¼ loaf day old Ciabatta bread (tear in ½ inch chunks)

3 cups vegetable broth

fresh sage – about 10 pieces

4 garlic cloves (crushed)

1 bay leaf

2 cups water

½ tbsp kosher salt

pepper

Parmesan cheese

Olive oil

Directions:

Soak beans in water over night. Drain and Rinse. In a large pot bring beans, water, and broth to a boil. Reduce heat to simmer and add sage, garlic, and bay leaf.  Simmer beans for an hour. Add salt and cook for another 20 minutes.

Add the Kale to the beans and cook on medium low for 10 minutes. Turn off heat and add Ciabatta bread. Cover pot with lid and let sit for 20 minutes.  Season with salt and pepper.

Serve and top with a drizzle of olive oil and shaved parmesan cheese.  

 

White Bean, Kale, and Ciabatta Soup

Ingredients:

2 cups dried white beans

2 cups frozen kale

¼ loaf day old Ciabatta bread (tear in ½ inch chunks)

3 cups vegetable broth

fresh sage – about 10 pieces

4 garlic cloves (crushed)

1 bay leaf

2 cups water

½ tbsp kosher salt

pepper

Parmesan cheese

Olive oil

Directions:

Soak beans in water over night. Drain and Rinse. In a large pot bring beans, water, and broth to a boil. Reduce heat to simmer and add sage, garlic, and bay leaf.  Simmer beans for an hour. Add salt and cook for another 20 minutes.

Add the Kale to the beans and cook on medium low for 10 minutes. Turn off heat and add Ciabatta bread. Cover pot with lid and let sit for 20 minutes.  Season with salt and pepper.

Serve and top with a drizzle of olive oil and shaved parmesan cheese.