I went to NH to visit my parents and I’m afraid to say that all this California sunshine has softened me. My parents talked about how it has been warming up; I piled on layers, wrapped myself in a blanket, and sat in front of the fireplace every evening.
My mom made this soup one night, and I can’t tell you how nice it was to eat a big mug of it sitting on the brick hearth, the fire roaring.
Like with a lot of soups, the flavors get stronger over time. I reheated it for lunch the next day and it was even better!
Adapted from Epicurious
- 1 1/2 pounds kale leaves, coarsely chopped
- 3 tablespoons olive oil
- 1 cup carrots, chopped
- 1 cup celery, chopped
- 1 cup shallots, chopped (about 4)
- 2 garlic cloves, diced
- 1 cup dry white wine
- 3 15oz cans white beans, drained and rinsed
- 4 cups (or more) vegetable broth
- 3 fresh thyme sprigs
- 1 bay leaf
- 1 tablespoon white wine vinegar
- 1 tablespoon sherry
- 1 tablespoon assorted dried herbs (tarragon, parsley, etc.)
- salt and pepper, to taste
- Heat oil in a large pot over medium heat.
- Add carrots, celery, shallots, and garlic. Cook around 10 minutes, until vegetables are slightly softened.
- Add the white wine and simmer for 5 minutes.
- Add white beans, 4 cups of vegetable broth, thyme, and the bay leaf.
- Bring to a boil, then reduce to a simmer. Cook for 20 minutes.
- Add the kale and dried spices. Stir in the white wine vinegar and sherry. If the soup is too thick, add more broth, if desired.
- Simmer for five more minutes, then season with salt and pepper.