Creamy Bean & Kale Soup

AMY HEIKKINEN, Cafe Rosetta / Calumet

INGREDIENTS:

- 7 red potatoes, chopped into 1 inch pieces & boiled to aldente

- 7 cups chicken stock

- ½ Tbsp thyme

- ¾ tsp rosemary

- 1 bay leaf

- ¾ tsp salt

- ¾ tsp pepper

- 1 large yellow onion, diced

- 4-6 cloves garlic, minced

- 1 Tbsp olive oil

- 3 cups cooked cannellini beans

- 1 cup frozen green beans, chopped (from summer)

- 1 cup frozen kale, chopped (from summer)

DIRECTIONS:

Pre-boil potatoes and pre-cook beans (or used canned beans in a pinch)

Add olive oil to the pot and saute the garlic and onion until soft - a little color is fine, but no need to caramelize. Add chicken stock, potatoes and dry seasonings and bring to a simmer.

Puree half the cannellini beans and then add both the pure and whole beans to the pot.

Finally, add frozen green beans and kale. Let simmer for an hour at 165 degrees and you are ready to serve!