I love this hearty soup and its wonderful flavor. My preference is to start with dried beans, rather than canned and I love to order from Rancho Gordo. I added a little cream at the end, but it is optional as the mashed beans add a natural creaminess that gives the soup a creaminess without the dairy. The roasted garlic and crispy prosciutto add great depth and use additional crushed pepper if you like the heat!A nice way to warm up on a cold evening!

A hearty soup on a cold evening

Yield 4-6 servings

Ingredients:

  • 1 head roasted garlic (see note below)
  • 1/4 cup extra-virgin olive oil, additional olive oil for serving
  • 4 ounces diced prosciutto
  • 2 fresh bay leaves
  • 2 medium leeks, thinly sliced
  • 3 large celery stalks, finely chopped
  • 3 medium carrots, peeled and chopped
  • 1/2 teaspoon kosher salt
  • 4 1/2 cups cooked cannellini beans
  • 2 1/2 – 3 cups chicken stock
  • 2 teaspoons oregano
  • 1/2 teaspoon black pepper
  • crushed red pepper to taste
  • 1 medium bunch Lacinato kale, stemmed and chopped (about 4 cups)
  • 1/2 cup cream (optional)
  • Crusty bread for serving

Cook’s note: For the roasted garlic, preheat oven to 350. Cut off the top part of garlic head so cloves are exposed. Drizzle with olive oil and wrap in foil. Roast for 1 hour. When garlic is cool enough to handle, squeeze out cloves from the paper. You can chop or just mash with the beans. If you don’t want to deal with the roasting, you can substitute 4 cloves of minced garlic for a head of roasted garlic, but I love the flavor of the roasted garlic.

Directions:

Heat a large Dutch oven over medium, add prosciutto and a couple of tablespoons of olive oil and cook, stirring occasionally, until browned and crispy, about 6 minutes. Using a slotted spoon, transfer cooked prosciutto to a small bowl, reserving drippings and set aside. Add bay leaves to Dutch oven and with remaining olive oil and sauté on medium low for a couple of minutes, then stir in leeks, celery, carrots, and salt and cook, stirring occasionally, until leeks are lightly browned and tender, about 4 minutes.

Take a cup and a half of the beans and transfer to a bowl and mash with the back of a fork. Mash beans using a fork (you will have a thick paste) and set aside. Add the mashed beans, remaining whole beans, chicken stock and seasonings to taste. Bring mixture to a simmer until carrots are tender (about 5-10 minutes) and reduce heat. Next stir in chopped kale and roasted garlic, cover and cook just until kale is wilted, about 2 minutes. Add cream (if using) and stir to combine until soup is heated through. Remove from heat, and top soup with reserved crispy prosciutto. Drizzle with additional olive oil as desired and serve with bread. Enjoy!