More kale

Kale and White Bean Soup
from "Fine Cooking in Season: Your Guide to Choosing and Preparing the Season's Best"


1/4 cup extra-virgin olive oil
1 medium onion, diced
2 ounces very thinly sliced pancetta, diced
1 Tbsp. minced garlic
1 medium to large bunch kale, washed, thick stems cut away and leaves sliced across into 3/4-inch-wide strips
1 tsp. coarse salt
freshly ground black pepper
2 cups homemade or reduced-sodium chicken broth
1 cup cooked or canned cannellini, navy beans or other white beans, rinsed and drained
1 Tbsp. fresh lemon juice

Heat the olive oil in a 4-quart low-sided soup pot or Dutch oven over medium to medium-high heat. Add the onion and pancetta and saute until the onion is softened and both are browned, about 12 minutes.

Add the garlic, stir and saute until fragrant, 30 seconds to 1 minute.

Add the kale and stir thoroughly to coat the leaves (and to de-glaze the pan slightly with their moisture).

Season with 1/2 teaspoon of the salt and a few grinds of fresh pepper.

Add the broth, stir well and bring to a boil. Cover the pot, lower to a simmer and cook until the kale is almost completely tender, 10 to 25 minutes.

Uncover the pot, add the beans and simmer for another 2 to 3 minutes. Add the lemon juice and turn off the heat. Ladle the soup into four shallow bowls. Makes 4 servings.