Jacob's Cattle Bean Kale And Chevre Soup |
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Prep Time: 0 Minutes Cook Time: 120 Minutes |
Ready In: 120 Minutes Servings: 6 |
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Jacob's Cattle Bean, Kale and Chevre Soup Recipe Ingredients:
2 cups (16 oz.) jacob's cattle beans or other white beans, rinsed and soaked overnight (3 parts water to 1 part beans, soaking water reserved) |
2 t salt |
2 t unsalted butter |
1 medium carrot, diced |
1 celery stalk, diced |
1 medium yellow onion, diced |
2 cloves garlic, finely chopped |
1.5 cups tomato puree |
1 cup chopped roasted red peppers |
1 bunch black kale (or other kale), about 8-10 leaves, stemmed and chopped |
2 dried bay leaves |
1 t dried thyme |
1 tsp red chili flakes |
1 cup heavy cream |
1.5 cups soft goat cheese |
1 tsp. freshly ground pepper |
kosher salt |
Directions:
1. Put the beans and soaking water in a large stockpot over medium-high heat. Bring to a boil and skim foam from the beans. Reduce the heat to a gentle simmer and add the salt (water should taste lightly of salt). Cook about 1 hour, until the beans are soft in texture and creamy in flavor.
2. In another saucepan, melt the butter over medium heat, add the carrot, celery, yellow onion and garlic, and cook until the mixture is soft but not brown. Stir in the tomato puree, red peppers, and black kale. Cook for 4-5 minutes and add salt to taste.
3. When beans have finished cooking, stire in the vegetable mixture, bay leaves, thyme, and chili flakes. Cook for about 20 minutes, then add the heavy cream, goat cheese, and black pepper. Cook for 15 minutes more, then season to taste with salt.
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