Soup of the Week: Kale

My husband has been feeling under the weather the last few days which is unusual for him. It's also been damp and rainy here which doesn't make him feel any better. I said I would make him some soup, but I think what he really wanted was for me to go to our local Pho joint and get him the soup he got for me when I had my dental surgery. But he doesn't cook, and I do, so I made him my own soup.

I got some Red Russian Kale at the Farmers' Market this week where the pickings were pretty slim. Alas, no ramps this week. This kale was very nice, not as hard as most kale, so it cooked fairly quickly. With the croutons and a bit of Parmesan cheese grated on top, it was a perfect soup for a rainy day.Cannellini and Kale Soup

6 tablespoons extra-virgin olive oil, divided
4 1 ½-inch-thick slices Italian bread, crusts removed, each slice quartered
3 garlic cloves, finely chopped
¼ teaspoon dried crushed red pepper
5 cups (packed) thinly sliced kale (about 1 large bunch)
2 cups vegetable or chicken stock
1 14 ½-ounce can tomatoes, diced
1 15-ounce can cannellini beans, drained and rinsed

1. Heat 2 tablespoons oil in heavy large pot over medium-high heat. Add bread and cook until bread is golden on both sides, turning with tongs, about 2 minutes total. Transfer croutons to bowl; sprinkle with salt and pepper.


2. Add remaining 4 tablespoons oil, garlic, and crushed red pepper to same pot; sauté over medium heat 30 seconds. Add kale and broth; bring to boil. Reduce heat to medium-low, cover, and simmer until kale wilts, about 5 minutes.


3. Add tomatoes with juice, beans, and remaining 1 tablespoon thyme. Cover and simmer 15 minutes. Season with salt and pepper. Ladle ragout into shallow bowls. Top with croutons and serve.

Adapted from Bon Appetit, March, 2004

Difficulty Level: Easy

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