Lacinata Kale and Cannellini Bean Soup (Zuppa di Cavolo Nero e Cannellini)
Ingredients
2 tablespoons olive oil
1 or 2 minced garlic cloves
1 pound of coarsely chopped Lacinato kale
15 ounces of fresh cannellini beans. (a note on beans: you can of course use canned beans (but note they are expensive and, in my opinion, not as good as soaking your own dried beans)
4-5 cups of fresh, filtered, water (you can use chicken or vegetable stock as well, but I find it unnecessary)
Next, add the finely chopped kale and cook until the kale is somewhat wilted, about 5 minutes. Add salt, water, and beans. Cover and simmer for 30-45 minutes. Add salt and pepper to taste. You can, of course, simmer the mixture longer, if needed to develop more intense flavor. You can also use a hand mixer to puree the ingredients before serving (which we recommend)
After moving the soup to a serving bowl, drizzle the remaining olive oil over the souo and grate a bit of Parmigiano-Reggiano over the bowl. Serve the soup with a good quality bread and a glass of Ciro from Calabria.
Recipe by Scordo.com - Italian Food Recipes and Lifestyle at http://www.scordo.com/recipe/lacinata-kale-and-cannellini-bean-soup-zuppa-di-cavolo-nero-e-cannellini.html