Packed with veggies, with just the right amount of acidity to feel hearty but stay light and fresh
Ingredients:
- 2 c dried white beans, soaked over night in water
- 3 tbsp olive oil
- 1 large yellow onion, diced
- 2 carrots, peeled + diced
- 3 tsp kosher salt (divided)
- 1 tsp coarse black pepper
- 3-4 large cherry tomatoes, halved
- 2-3 sprigs thyme
- 1/3 c dry white wine
- 1 bay leaf
- 1/2 tsp crushed red pepper flakes
- 8 cups water or stock (I used half water, half stock)
- 2 c kale, stems removedFor serving:lemon wedges, parmesan, olive oil, pepper, croutons…
Cooking Instructions:
Heat a large pot over medium high heat. Add onion, carrot, 2 tsp salt + pepper. Cook for 8 min, stirring often. Drain and rinse beans and add them to the pot with tomatoes thyme and wine. Stir. Allow wine to reduce down for 4 min. Add bay leaf, crushed pepper flakes, water and/or stock. Bring to a boil then reduce heat to low, cover pot and simmer for 2 hours. Add kale, stir and cook for 5 min until wilted. Serve hot and add a squeeze of lemon, some parm, pepper and a little drizzle of olive oil to round it out!