Spring Kale & Bean Soup
Like a lot of human beans beings, I’m trying to include more veggies into my diet. At first glance, a dish highlighting kale and canned beans could sound slightly lackluster; but this soup is surprisingly creamy, and the incorporation of toasted nuts and anchovy gives it a delightful umami flavor. Even better, this recipe uses all parts of the kale leaf (stems and all) so there’s no food waste! Topped with feta and a drizzle of olive oil, this is the ideal soup to eat with a hunk of crusty bread. Let the toast sit in the broth for about 3 minutes to let it get spongy, or use it immediately as a scooping mechanism for all of the beautiful components in your bowl.
Beans: A Brief UK History
Beans were once a staple food in the UK. Meat and dairy were largely unaffordable and it was only in the early Middle Ages, after the Black Death had decreased the population in large numbers, that meat was able to be purchased by the lower classes. By the Victorian era, bean consumption had increased among the working class due to economic disparity (yet again) and became known as the “poor man’s meat”.
Beans today aren’t quite the main event that they once were in England, but you can still find them in traditional English breakfasts and other meals that are intended to fill you up quickly and on the cheap!
Rich, veggie-filled broth, prior to puréeing
Spring Kale & Bean Soup
Occasions: Curling up for an all-day binge of The Only Way is Essex, a complex yet simple dinner, and gathering strength before a perfectly safe night of running with flaming tar barrels.
Pairings: Glass of Riesling or seltzer with lime
Components:
3 Tbsp toasted pistachios (can also substitute walnuts or almonds), coarsely chopped
1 bunch kale
1/4 c olive oil, plus extra for drizzling
2 leeks, white and pale green parts only, tough outer layers removed, sliced into 1/2”-thick rounds
4 garlic cloves, thinly sliced
4 oil-packed anchovy fillets
2”-wide strip of lemon rind
1/2 tsp crushed red pepper flakes
4 c chicken broth
30 oz canned white beans, rinsed
1 c parsley, chopped
2 oz crumbled feta
4 1”-thick slices hearty bread, toasted
Remove ribs and stems from kale. Finely chop and keep separated from leaves. Heat 1/4 c oil in a large pot over medium. Add leeks, garlic, anchovies, and kale ribs/stems; season with salt and pepper. Cook, stirring occasionally, until leeks are slightly softened (~4 min). Add lemon rind and red pepper flakes and stir to combine. Pour chicken broth into pot, increase heat to medium-high, and bring to a simmer.
Once simmering, reduce heat to medium-low and add beans, crushing a few with a wooden spoon to make the soup creamier. Let simmer for 10 min, stir in kale leaves and cook until just wilted (~2 min). Remove pot from heat.
Using a slotted spoon, transfer kale leaves to a blender and add parsley and pistachios. Pour 1 c soup broth into blender (try not to include too many beans) and purée until smooth. Pour purée into pot with soup and stir to combine. Taste and season with salt if desired.
Ladle soup into bowls, top with feta and drizzle with oil. Serve with toast.
* 4 servings
Pup Approved!