Garlic White Bean Soup with Kale

• Gluten free

• Produce

  • 1 Bay leaf
  • 1 cup Bob's red mill navy beans, dry
  • 4 Garlic clove
  • 1 cup Kale
  • 1 tsp Oregano, dried

• Canned Goods

  • 1 qt Chicken stock
  • 1 tbsp Tomato paste

• Oils & Vinegars

  • 1 tbsp Olive oil

• Dairy

  • 2 tbsp Butter

• Liquids

  • 6 cups Water

Found on dontwastethecrumbs.com

Description

Ingredients

• 1 cup dry Bobs Red Mill navy beans
• 4 cups of water
• 1 quart of chicken stock
• 2 cups water (to thin as necessary)
• 2 garlic cloves, smashed
• 1 bay leaf
• 1 cup kale, chopped
• 1 Tbsp olive oil
• 2 Tbsp butter
• 2 garlic cloves, minced (about 1 Tbsp)
• 1 tsp dried oregano
• 1 Tbsp tomato paste

Directions

• In a medium stockpot, combine dry beans with 4 cups of water. Bring just to a boil, then turn off the stove and cover. Let the beans soak overnight or until youre ready to cook dinner.
• For dinner, drain and rinse the beans 3 times. Place the beans back into the same stock pot and add chicken stock, smashed garlic cloves and bay leaf. Turn the heat on a low simmer and cook the beans until theyre al dente, about 1½ - 2 hours. Add additional water 1 cup at a time if necessary.
• During the last 30 minutes of cooking, combine olive oil, butter, minced garlic, oregano and tomato paste in a small pot. Heat over the lowest heat possible so the garlic and tomato paste permeate the oil and butter for 15 minutes.
• Add the flavored butter/garlic and the kale to the beans and stir well. Let the soup continue to cook for about 15 minutes so the kale can wilt. Season generously with salt and pepper and serve.