Ingredients
Crusty whole wheat bread, for dipping
Additional extra virgin olive oil, for drizzling
Lemon zest, for garnish
Grated Parmesan cheese, for garnish
Kosher salt and freshly ground pepper, to taste
Kosher salt and freshly ground pepper, to taste
4 cups kale, washed and shredded
2 cans great northern white beans
8 cups chicken or vegetable stock
1 28-ounce can crushed Italian tomatoes
Kosher salt and freshly ground black pepper
Kosher salt and freshly ground black pepper
3 small sweet potatoes, peeled and diced
2 medium ribs of celery, diced
2 carrots, peeled and diced
2 zucchini, diced
1/2 teaspoon red pepper flakes
3 garlic cloves, peeled and minced
1 large onion, chopped
1/4 cup extra virgin olive oil
Step by step
In the mixing bowl of your KitchenAid® 11-Cup Food Processor, add the onion and garlic cloves and process into a medium fine chop. Set aside in a small mixing bowl.
Add the zucchini, carrots, celery and sweet potatoes; process over medium speed until chopped into medium size pieces.
In a KitchenAid® 8-Quart Stockpot, heat the oil over medium heat. Add the onions, garlic and red pepper flakes and sauté for about 2-3 minutes until soft and translucent. Add the zucchini, carrots, celery and sweet potatoes, salt and pepper and sauté for another 5-7 minutes, stirring continuously and adding more olive oil as necessary.
Pour in the crushed tomatoes and stock and bring to a boil. Reduce heat and simmer over medium heat for about 10 minutes, stirring often. Add the beans and kale and bring heat down to a simmer.
Simmer soup gently until kale is tender, about 15-20 minutes.
Garnish the soup with some grated Parmesan cheese, lemon zest and with an additional drizzle of olive oil, if desired. Serve hot with crusty bread on the side for dipping.