By: Emily Richards (@ERiscooking) <br />I tried a similar soup in Tuscany and fell in love with its taste and simplicity. It has a rustic feel to it. Try using other canned beans or greens like spinach or rapini to change it up. <br /> <br />Makes 4 servings. <br />Ingredients: <br />1 tbsp (15 mL) extra-virgin olive oil <br />1 onion, chopped <br />4 cloves garlic, minced <br />1 carrot, chopped <br />1 celery stalk, chopped <br />1 tsp (5 mL) dried sage, crumbled <br />6 cups (1.5 L) vegetable or chicken stock <br />2 cans (19 oz/540 mL each) white kidney or Romano beans, drained and rinsed <br />4 cups (1 L) lightly packed shredded kale <br />Pinch each salt and pepper <br /> <br />Method: <br />In large saucepan, heat oil over medium heat. Add onion, garlic, carrot, celery, and sage and cook for 5 minutes or until softened. Add stock, beans, kale, salt and pepper and cook, stirring occasionally for about 20 minutes or until kale is tender. <br /> <br />Le Gourmet TV is all about food, cooking, recipes, cocktails, and more. <br />Subscribe to our channel: http://www.youtube.com/subscription_center?add_user=legourmettv <br />Website: http://www.legourmet.tv <br />Twitter: https://twitter.com/LeGourmetTV <br />FB: https://www.facebook.com/legourmettv <br />Insta: http://instagram.com/legourmettv
