2 cups dried red kidney beans
1 (2- to 3-inch) piece kombu
6 cups vegetable stock and/or water
1/3 cup tomato paste
6 large cloves garlic
1 bunch kale, stemmed and chopped
2 tbs finely chopped fresh sage
1 1/2 tsp freshly ground black pepper
1 1/2 tsp sea salt
1 lemon squeezed
extra-virgin olive oil
Preparation
- Place beans and kombu in a heavy stockpot. Add enough water to cover the beans by 3 inches. Let stand overnight.
- Drain and rinse the beans. Reserve the kombu.
- Return the soaked beans, kombu, and stock/water to the same pot. Cover and bring to a simmer over high heat. Skim foam that rises to the top.
- Lower the heat to medium-low. Cover and simmer for 45 minutes, stirring occasionally, or until the beans are tender.
- Discard the kombu.
- Blend 2 cups of the bean soup, tomato paste and garlic in a blender until smooth.
- Gradually stir the bean puree into the remaining bean soup.
- Add the kale, sage, 1 1/2 teaspoons of black pepper, and 1 1/2 teaspoons of salt.
- Cover and bring the soup to a simmer over high heat.
- Lower the heat to medium-low. Cover and simmer for 35 minutes, stirring occasionally, or until the kale is very tender and the flavors blend.
- Stir the lemon juice into the soup. Ladle the soup into bowls. Drizzle olive oil over each portion and serve.
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