ADVERTISEMENT
• Saute the Herbs and Spices: Heat the olive oil in a big Dutch oven or saucepan over medium heat. After approximately 5 minutes of sautéing, add the finely chopped onion and continue cooking until it begins to turn a little brown. Add the diced carrots, celery, and minced garlic. Stir to combine. Sauté the veggies for another ten minutes, or until they start to soften and turn a little brown. The taste will be enhanced with this browning.
• Deglaze with Wine: Add the white wine and simmer, stirring regularly, for 5 to 7 minutes, or until most of the liquid has evaporated.
• Combine Next Steps (With the Exclusion of Kale): Combine the beans with their cooking liquid, tomato paste, salt, pepper, bay leaves, dried thyme, and oregano. Season with black pepper and red pepper flakes, if desired. Begin by adding 2 ½ cups of broth; if necessary, you may modify the quantity afterward. Coat well to blend.
• Reduce heat to low and simmer, covered, for at least 10 minutes after soup has boiled. Simmer the soup for around fifteen minutes.
• Whip Up Some Cream by Blending Some Soup After the soup has simmered, Take out the bay leaves and throw them away. Blend until smooth, adding about 2 ½ to 3 cups of soup. Put the combined mixture back into the saucepan and mix well. To adjust the soup’s thickness to your liking, just add more stock.
Simmer the soup for a few more minutes after adding the chopped greens, until the kale wilts. Add more salt, pepper, or lemon juice for brightness according to taste.
Warm soup with some substantial bread for dipping is the perfect way to serve this recipe. Soak in the goodness of this nutritious mea
ADVERTISEMENT
