There is just something just so warm and cozy serving a delicious soup to kick off the Thanksgiving Dinner meal. Forget the heavy creams and cheese, all you need is a big pot of this Kale & Cannellini Soup with Caramelized Onions & Shallots for everybody to enjoy. The best part is that this not only can this soup can be made well in advance, it actually tastes better as the flavors get to really blend together. It’s a forgiving soup, so feel free to add and take away whatever you desire.
o 2 tablespoon olive oil
o 1 quart low sodium beef stock (vegetable stock is ok too if you want to stick with vegetarian)
o 4 cloves garlic crushed. (Give it a nice whack with the base of your chef’s knife)
o 1 large yellow onions very thinly sliced
o 2 large carrots peeled and diced
o 2 stalks celery diced
o 1 bunch kale trimmed of ribs and thoroughly washed
o 1 dried bay leaf
o 2 shallots very thinly sliced
o 1 teaspoon dried thyme (thyme is a rich source of vitamin K, E, A, C B-6 and Beta-carotene)
o 1 teaspoon salt
o Ground pepper to taste
o 1 cup cannellini beans soaked over night
o 2 tablespoons fresh grated Parmesan cheese for garnish
1.) In a large Dutch Oven or stockpot heat olive oil. Once hot add crushed garlic cloves.
2.) Add onions & shallots and cook for 15-20 minutes, continuously stirring so onions do not burn.
3.) Now add carrots and celery and stir everything until tender.
4.) Once veggies are and very near finished, pour in broth, thyme, beans, bay leaf salt & pepper. Mix it all together and bring to a boil.
5.) Reduce heat to a simmer allowing soup to fuse together for about 20-25. (Your home is going to smell amazing!)
6.) Towards the end of cooking time add in kale and season with salt and pepper according to taste.
7.) Remove bay leaf and ladle soup into bowl. Sprinkle with Parmesan cheese and ENJOY!!
Nic’s Tip: This soup freezes super well in resealable bags.