Ingredients Jump to Instructions ↓

  1. 3 tablespoons extra-virgin olive oil

  2. 2 onions, chopped

  3. 1 medium carrot, chopped

  4. Coarse salt and freshly ground pepper

  5. 4 garlic cloves, minced, plus

  6. 2 garlic cloves, thinly sliced

  7. 1 tablespoon chopped fresh thyme

  8. Scant 1/4 teaspoon crushed red-pepper flakes

  9. 12 ounces cannellini beans (2 cups), picked through and soaked overnight

  10. 6 cups water

  11. 1 dried bay leaf

  12. 8 ounces Tuscan kale (lacinato kale), stems and center ribs removed, leaves sliced crosswise

  13. 1/2 inch thick

Instructions Jump to Ingredients ↑

  1. Heat 1 tablespoon oil in a medium Dutch oven or a large pot over medium heat. Cook onions and carrot until just softened, about 5 minutes. Season with 2 1/2 teaspoons salt. Stir in minced garlic, thyme, and red-pepper flakes. Cook for 1 minute.

  2. Drain and rinse cannellini beans. Add to Dutch oven with water and bay leaf. Bring to a boil. Reduce heat to low. Simmer, covered, until beans are tender, about 45 minutes. Let cool slightly. Discard bay leaf.

  3. Working in batches, puree soup in a blender until smooth, transferring it to a clean pot as you work. (For safety, remove cap from hole in lid, and cover with a dish towel to prevent spattering.)

  4. Bring soup to a simmer. Stir in kale and 1/4 teaspoon pepper. Simmer until kale is tender, about 15 minutes.

  5. Meanwhile, heat remaining 2 tablespoons oil in a small skillet over medium-low heat. Cook sliced garlic, stirring often, until crisp and golden, 1 to 2 minutes. Transfer garlic to a plate using a slotted spoon. Reserve garlic oil.

  6. Divide soup among 6 bowls. Garnish with garlic chips, and drizzle with garlic oil.


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