On a recent trip with the macrobiotic yogi, I stumbled upon a package of organic cannellini beans sitting on the shelf in a health food store. Hence this recipe.
- 2 cups dried cannellini beans
- 1 strip kombu
- 2 tablespoons olive oil
- 1 cup diced onion
- 1 cup sliced carrots
- 1 cup sliced celery
- 8 cups water, vegetable stock, or chicken stock (I used water, as I hadn't any stock on hand. It was fine.)
- 1-1/2 teaspoons dried thyme
- 1-1/2 teaspoons dried crushed rosemary
- 2 dried bay leaves
- Real Salt and freshly ground pepper
- 3 cups (packed) coarsely chopped fresh kale, tough stems removed
- 1 cup freshly grated Parmesan cheese
- Wash and sort cannellini beans, then soak overnight with 1 tablespoon apple cider vinegar.
- In the morning, drain beans, and add kombu, water or stock, thyme, rosemary, and bay leaves. Cook until tender: 1 to 1-1/2 hours on the stovetop or, as I do it, all day on low in the crockpot.
- Heat 2 tablespoons of the olive oil in a large, heavy pot set over medium heat. Add the onion, carrots, and celery and saute until slightly soft, about 5 minutes. Add to the cooked beans and season with salt and pepper, to taste. Cook until vegetables are tender.
- When ready to serve, add kale to simmering soup and cook until it has wilted, about 3 minutes. Remove bay leaves; adjust seasoning. To serve, ladle soup into soup bowls and sprinkle with Parmesan cheese.