Ingredients
3 tbsp. extra-virgin olive oil
2 onions
1 medium carrot
Coarse salt
Freshly ground pepper
4 clove garlic
2 clove garlic
1 tbsp. chopped fresh thyme
1/4 tsp. crushed red-pepper flakes
12 oz. cannellini beans
6 c. water
1 dried bay leaf
8 oz. Tuscan kale (lacinato kale)
Preparation
Step 1Heat 1 tablespoon oil in a medium Dutch oven or a large pot over medium heat. Cook onions and carrot until just softened, about 5 minutes. Season with 2 1/2 teaspoons salt. Stir in minced garlic, thyme, and red-pepper flakes. Cook for 1 minute.Step 2Drain and rinse cannellini beans. Add to Dutch oven with water and bay leaf. Bring to a boil. Reduce heat to low. Simmer, covered, until beans are tender, about 45 minutes. Let cool slightly. Discard bay leaf.Step 3Working in batches, puree soup in a blender until smooth, transferring it to a clean pot as you work. (For safety, remove cap from hole in lid, and cover with a dish towel to prevent spattering.)Step 4Bring soup to a simmer. Stir in kale and 1/4 teaspoon pepper. Simmer until kale is tender, about 15 minutes.Step 5Meanwhile, heat remaining 2 tablespoons oil in a small skillet over medium-low heat. Cook sliced garlic, stirring often, until crisp and golden, 1 to 2 minutes. Transfer garlic to a plate using a slotted spoon. Reserve garlic oil.Step 6Divide soup among 6 bowls. Garnish with garlic chips, and drizzle with garlic oil. Looking for more dinner options? Check out our pork chop recipes, chicken recipes, and potato recipes.
