Rustic Kale and White Bean Soup topped with Gremolata

*Rinse about a cup and a half of dried beans in a colander, removing any dirt or bits from the beans. In a Dutch oven or a large sauce pan, heat 1 tbsp of olive oil on medium heat. Add 1/2 small onion, diced, 1 celery stalk, diced, and 1 carrot, diced (this mixture is otherwise known as a mirepoix, pronounced as “meer-puah”). As they sauté, add a pinch of salt to enhance the flavor of the veggies and continue to cook until the onion becomes translucent. At this point, add the dried, rinsed beans to the pot, stirring around to get the beans coated in the mirepoix. Turn the heat to high, and add enough water to cover bean/mirepoix mixture by 2 inches. Bring to a boil, and then reduce to a simmer (medium-low heat) for about 45 minutes depending on your stovetop. I recommend covering the pan 3/4 of the way to create and build steam to perfectly cook the beans. Stir occasionally and monitor for doneness (the beans should be slightly al-dente, but soft and chewy when done). When done, strain the beans through a colander, but drain over a boil to capture and save the broth that was created.

Buon Appetito!

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