Even though it is technically still summertime, the last few days have been chilly for September. As such, my body has been instinctively craving hearty soups. At the farmers market this morning, I just bought two things: kale and fingerling potatoes. I got started making the soup and the house was filled with the most amazing aroma. This was the first time I’ve made this particular soup despite the fact that it’s been on my “to try” list for quite some time. Trust me, this is so delicious, I will be going back to this soup again and again. This recipe is adapted from Alice Water’s outstanding tome The Art of Simple Food.
2 medium onions, small diced
3 tblsp extra virgin olive oil
4 garlic cloves, minced
salt & pepper
1 lb fingerling potatoes, cut into small 1/4″ chunks
1 large bunch kale (you can use any type that you wish – I used Lacinato)
5 cups gluten free chicken broth (you could use vegetable broth here)
1/2 cup coconut milk
1 15 oz can organic drained and rinsed white beans (cannellini or navy)
- Add olive oil to a soup pot. Dice onions and saute in oil until tender – just about 10-12 minutes. Add the minced garlic. And add in a good pinch of salt and a few turns of freshly ground pepper. Stir and cook for no more than 3 minutes, being careful not the brown the garlic.
- Add chopped potatoes and kale. Stir and let cook down for 5 minutes.
- Add in the stock. Cover and reduce heat to simmer for 30 minutes.
- Using a measuring cup, remove 1 1/2 cups of soup (broth AND ingredients) and place it in the blender. Add coconut milk and pulse for about 10 seconds. Return this pureed soup back to the pot. Stir to combine. Add the beans, stir, ladle into bowls and serve.