Updated: Apr 6, 2020
Purple kale retains its beautiful color even when cooked. With the carrots, celery, parsley and red onion, the vegetables make a little rainbow around the white beans. This soup reminds me of a Tuscan white bean soup, only prettier.
1 ¾ c. dried cannellini beans, soaked overnight in water to cover
3 Tbs. olive oil
1 small red onion, chopped
2 stalks celery, chopped
2 carrots, sliced
2 cloves garlic, minced
4 c. chicken stock
4 c. water
1 bay leaf
1 serrano chile, minced (or to taste)
4 small sage leaves
1 ham hock, optional
8 oz. curly purple or red kale, torn into bite-sized pieces
2 small zucchini or yellow squash, diced
¾ tsp. salt
Freshly ground pepper, to taste
2 Tbs. freshly chopped parsley
Drain cannellini beans and set aside.
In a 5 qt., heavy enameled Dutch oven, heat olive oil over medium heat. Add onion, celery and carrots, and cook, stirring occasionally, until onions are translucent. Add garlic and cook for another few minutes.
Add chicken stock, water, beans, bay leaf, chile, sage, and ham hock. Bring to a boil, then reduce heat to a low simmer. Cover and continue cooking for about 45 minutes, or until beans are nearly tender. Add kale and squash, and continue cooking until they are tender, about 15 minutes. If using ham hock, remove from soup, and cut meat from bone until small pieces, returning meat to the soup, discarding bone. Add salt and pepper to taste and adjust other seasonings. Serve, topped with fresh parsley.