It has been raining here for days and the temps have taken a noticeable dive, so that means comfort food. I am so not ready for the colder weather, but I am always ready for a tasty bowl of soup. For this recipe I used my garlic and kale from Wysmykal Farm as well as yellow eye beans from Webster Farms. Paired with a gooey grilled cheese (with a hint of hot honey horseradish mustard from LaHave Bakery), it made for a heart-warming dinner on a chilly evening.
This is pretty quick to whip up if you have cooked beans on hand. If you are looking for a further shortcut, you can also use any white canned bean, just drain and rinse.
- 1 tbsp olive oil
- 1 tsp dry rosemary
- 2 large cloves of garlic, halved
- 3 cups vegetable (as I used) + 1 cup water during boiling
- 1 bay leaf
- 1 head of kale torn, ribs removed (about 6-8 cups)
- 1 cup cream
- 4 cups cooked yellow eye beans, divided
- salt and pepper, to taste
In your saucepan, combine olive oil, rosemary and garlic over low-medium heat. Cook for a few minutes until the garlic starts to turn golden. Add stock, bay leaf and kale, and boil until kale is tender, adding additional cup of water if your stock reduces too much.
Remove from heat, remove bay leaf. Add cup of cream and 1 cup of the cooked beans. Either in your blender or with an immersion blender, puree this mixture. Return to low-medium heat, add remaining 3 cups cooked beans. Season with salt and pepper to taste.
Makes about 5-6 servings