Time: 1 hour 30 minutes (from start to finish, cleaning as you go)
Serves: ~4-6 depending on whether you're having dinner or appetizer portions
- 3 T extra-virgin olive oil
- 1 onion, chopped
- 2 medium carrots, chopped (ours aren't big enough so these are from the store)
- 2 1/2 t coarse salt
- 1/4 t freshly ground pepper
- 1/2 can of unsalted, unsweetened canned corn (leftover from a previous dinner)
- 4 garlic cloves, minced
- 2 garlic cloves, thinly sliced
- 1 T chopped fresh thyme (from our garden!)
- 1 Thai chili, minced (I used a serrano but didn't feel the heat so I think a Thai chili would work better)
- 15oz can of cannellini beans
- 6 cups water
- 3 dried bay leaves (from my mother-in-law's garden!)
- 8 oz kale, stems and center ribs removed, leaves torn into bite-sized pieces
- dash of nutmeg
- Heat 1 T oil in a medium Dutch oven or a large pot over medium heat. Cook onion and carrots until softened, about 10 minutes. Season with 2 1/2 teaspoon salt. Stir in minced garlic, thyme, chili, and corn. Cook for 1 minute.
- Drain and rinse cannellini beans. Add to Dutch oven with water and bay leaves. Bring to boil. Reduce heat to low. Simmer uncovered for about 30 minutes. Let cool slightly. Discard bay leaves.
- Working in batches, puree soup in a blender until smooth, transferring it to a clean post at you work. Put a small dish towel over the top as you hold down the lid because when you hit that "puree" button, it will likely explode (just speaking from experience).
- Bring soup to a simmer. Stir in kale and 1/4 teaspoon pepper. Simmer until kale is tender, about 15 minutes. Add nutmeg.
- Meanwhile, heat remaining 2 T of oil in a small skillet over medium-low heat. Cook sliced garlic, stirring often, until crisp and golden, 1 to 2 minutes (I slightly overcooked mine). Transfer garlic to a plate using a slotted spoon or chopsticks. Reserve garlic oil.
- Divide soup in bowls. Garnish with garlic chips and drizzle with garlic oil.