Ingredients:
½ pound kale (about 4 cups chopped)
4 large cloves garlic, minced
1 tablespoon olive oil
6 cups cooked cannellini beans
4-5 cups bean water, vegetable stock, or water
2 heaping tablespoons tomato paste
6 fresh sage leaves, or ½ teaspoon dried
1 teaspoon sea salt, to taste
freshly ground black pepper
½ cup finely ground cornmeal (optional)
2 tablespoons fresh lemon juice (or to taste)
freshly grated Parmesan cheese

Directions:

  1. Remove stems from kale and roughly chop the leaves. Soak the leaves in a bowl of cold water while you prepare the soup.
  2. In a soup pot, sauté the garlic in the olive oil for just a half a minute. Add about half of the cooked beans and part of the stock or water to the pot. Puree the rest of the beans and stock in a blender or food processor along with the tomato paste and sage. Stir the pureed beans into the soup. Add salt and pepper to taste.
  3. Drain the kale. Mix it into the soup and simmer for at least ½ hour, until tender.
  4. Mix the cornmeal (if using) with the lemon juice and enough water to make 1 cup. Pour this paste slowly into the simmering soup while stirring constantly to prevent lumps from forming. Simmer the soup for another 10-15 minutes, stirring occasionally. If necessary, use a heat diffuser to prevent scorching. Taste for salt and pepper and adjust seasonings. Serve the soup immediately, topped with fresh Parmesan.

Serves 6-8