Set aside 1 1/2 cups beans for the Kale and Bean Bruschetta ; you'll also use the beans to make the Kale and Cannellini Soup later in the week.
Recipe information
Total Time
2 hours
Yield
Makes 12 cups
Ingredients
1 1/2 cups (10 to 11 ounces) dried cannellini (white kidney beans)
1 cup chopped onion
3 garlic cloves, peeled
1 Turkish bay leaf
1 teaspoon dried sage
1 teaspoon salt
4 cups (packed) coarsely chopped stemmed lacinato kale
6 tablespoons extra-virgin olive oil
3 tablespoons fresh lemon juice
Dried crushed red pepper
Ingredient info: Lacinato (Tuscan) kale is flatter and more tender than curly kale.
Preparation
Step 1
Place beans in pot with enough cold water to cover by 3 inches. Bring to boil. Continue to boil 1 minute. Remove from heat. Cover; let stand 1 hour. Drain beans; return to pot. Add 8 cups water, onion, garlic, bay leaf, and sage; bring to boil. Reduce heat; cover and simmer until beans are tender, 1 to 11/2 hours. Stir in salt. Add kale; cook 4 minutes.
Step 2
Drain beans and kale; place in large bowl. (Cover and chill liquid for soup.) Add oil, lemon juice, and red pepper to taste; toss. Season with salt and black pepper.
Nutrition Per Serving
Per serving (per 1/2 cup): 90 calories
4 g fat
3 g fiber
#### Nutritional analysis provided by Bon Appétit
