July 13, 2016

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Kale and White Bean Soup

(serves 6)

extra virgin olive oil

3 garlic cloves, minced

1 small onion, chopped

1 carrot, chopped fine

1 c. dry white wine

32 oz. chicken or vegetable stock

15-oz. can cannellini beans, rinsed and drained

1 c. sliced zucchini, cut into half moons

2 c. peas

2 c. kale, chopped

1 c. shaved Parmesan

    In a large pot heat 1 tablespoon olive oil over medium heat. Cook garlic and onion, stirring with a wooden spoon, 2 minutes. Add carrots, salt and pepper to taste; cook 2 minutes more. Add white wine and stock, bring to a boil and simmer for 5 minutes. Mix in cannellini beans, chopped kale and zucchini; simmer until vegetables are tender, 5 minutes. Just before serving add peas and Parmesan. Stir until warmed through.


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