seasonal RECIPES for those who love to EAT

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What You Do

1. Preheat oven to 350°F; set rack in center position.

2. Peel onion and garlic and chop roughly.

3. Peel potato and cut into approximately 1/2 inch cubes.

4. Tear kale leaves from stem; discard stems and roughly chop leaves.

5. Rinse beans under cool water and set aside to drain in a colander.

6. In a medium-sized stock pot, heat olive oil over medium-high heat for about 3 minutes.  Add onion and sauté for 3-4 minutes.

7. Add garlic to pot and cook 2-3 minutes more, stirring frequently.

8. When onion and garlic begin to brown lightly, add potatoes; cook for about 2-3 minutes more.

9. Add kale to pot and stir well; cook 2-3 minutes more, until kale is bright green and wilted.

10. Add 4 cups of white beans to the pot; set the remaining 2 cups aside.

11.  Stir the entire mixture and cook for another 2-3 minutes.

12. Slowly add about one cup of broth to the pot, scraping the bottom to release any browned bits.

13. Add remaining broth until vegetables are barely covered.

14. Mince fresh oregano leaves; add to pot.

15. Bring to a boil, then reduce heat and simmer, uncovered, for 15-20 minutes or until potato pieces are very tender.

16. Meanwhile, slice baguette on the bias into approximately ½-inch thick slices.  Arrange slices in a single layer  on a cookie sheet.  Brush lightly with olive oil and place in oven for 7-10 minutes or until light golden brown.

17. Flip slices over, lightly brush second side with olive oil, sprinkle with sea salt and return to oven for another 5-7 minutes.  When browned, transfer slices to a wire rack to cool.

18. Once potatoes are very tender, remove soup from heat and allow mixture to cool slightly.

19. Using an immersion blender, puree the vegetable mixture until smooth, adding more broth if necessary until the soup is a consistency you like.  (Note: If you do not have an immersion blender, you can puree the soup by transferring it in batches to a blender or food processor.  Be very careful as the mixture will still be quite hot.)

20. Cut the salami into 1/4-inch cubes; stir the salami and remaining whole beans into the pureed soup.

21. Let stand for 5 to 10 minutes, then season to taste with pepper (remember, the salami will add its own salt).  Serve immediately with baguette toasts for dipping.

What You Need

White Bean Soup

6 c. Canned or cooked white beans 

1 Medium sweet yellow onion

3-4 Cloves fresh garlic; peeled

1 Medium russet potato

1/2 lb. Salami (not sliced)

1/2 lb. Kale

1 qt. Low-sodium chicken broth

1 tbps. Fresh oregano



Dipping Toasts

1 loaf of French baguette

4 tbps salted butter

4 tbps olive oil

Coarse Sea Salt


  Prep. Time:  10 minutes

  Cook Time: ​35 minutes

   Difficulty:​  Easy

This thick and flavorful soup is perfect to fend off a winter chill.  The beans give the soup a hearty base and structure, while the salami adds a rich, meaty flavor without making the soup too heavy.  Try experimenting with different salami or other cured meats.  If you plan to use cured meat (as opposed to substituting ham or chicken) be sure to go light on the salt in the soup, as the meat will add quite a bit.

White Bean Soup