One thing I should mention about this cannelini bean soup is that it is rather a different dish from my Tuscan Cannelini Bean Stew. In what ways? Well, the beans are pureed, which is less rustic and more sophisticated. And it isn’t quite hearty enough to be an entree, even if it is rather filling. It’s also delicious and a perfect starter or quick lunch for a meatless Monday. The inspiration is partly from a delicious bean and roasted garlic soup I had at a cafe here and partly inspired by our house falling sick. Thankfully, we’re both on the mend, but in the meantime it was nice to have something as nourishing and filling as it is tasty in the fridge. Sweet and pungent roasted garlic is a great complement to creamy, nutty pureed cannelini beans and bitterly earthy kale. We enjoyed this alongside grilled pork sausages and it was a really amazing meal. Also, it was incredibly easy to make.
Roasted Garlic, Cannelini Bean and Kale Soup
(makes 6 servings)
2 ½ cups cooked cannelini beans*
1 head of garlic, roasted
8 ounces kale, washed, stems trimmed and chopped into 1” pieces
2 Tablespoons olive oil
2 cups low sodium vegetable stock
2 cups water
salt, to taste
black pepper, to taste
1. While the beans are still warm from being cooked, combine in blender with water, stock, garlic and a pinch of salt. Blend until smooth.
2. In a large pot over medium heat, add olive oil. Season with salt & pepper.
3. Add kale and saute 3 or so minutes, until it has started to turn color, but is still tender.
4. Add pureed bean mixture and cook until soup is heated through.Serve garnished with parmesan.
*I cooked my own beans, but if you’re using canned drain and rinse them