Chef Benny Doro

Details

• Prep Time:
  10 min
• Cook Time:
  40 min
• Ready Time:
  50 min

Ingredients

• one small onion chopped
• 5 cloves of garlic chopped
• one large carrot chopped
• one can of navy beans rised
• two big handfuls of kale rough chopped
• one large bay leaf
• kosher salt and pepper
• 3 cups organic chicken stock or homemade
• olive oil

Directions

Start by sweating the onions, carrots, garlic and bay leave in a little olive oil with a good pinch of kosher salt and pepper. once they are translucent add the kale and a little more salt to it and cook until wilted. Now add the beans and continue to cook for about 10 min basically taking the rawness out of everything.

Now add the chicken stock and bring to a boil then reduce to a simmer and let cook for about 30 min. Now take your hand blender and start pulsing it in different areas of the soup to break up the kale and other ingredients. Do this until you have a nice rustic texture to the soup.

Check for seasoning and adjust as needed. If the flavors are not quite there yet keep reducing until they get to a place where you are saying to yourself ..WOW that is rocking my palate now

Serve with cheese toasties, melt some cheddar on some rustic bread let cool and cut into squares and top on the soup.

Enjoy!

 

Benny