Today, on One Pot Wednesday, get dinner on the table quickly by making one of our favorite meals that can be assembled in a single pot: a hearty, healthy pot of soup. This simple, creamy soup has no trace of cream or flour, but is thickened slightly by starch from the beans and is flavored with earthy sage and spicy pepper flakes. And, if you make sure that your vegetable or chicken broth doesn’t have any gluten in it, the soup is gluten-free as we well. Chard can be substituted for the kale in this recipe; just reduce the cooking time after you add the chard to about 3 minutes.
White Bean, Kale and Sage Soup
1 Tbs. olive oil
1 1/2 oz. (45 g) pancetta, chopped (optional)
1 large onion, finely chopped
1 Tbs. minced fresh sage, minced
1/4 tsp. red pepper flakes
4 cups (32 fl. oz./1 l) vegetable or chicken broth
2 cans (15 oz./470 g each) white beans, rinsed and drained
1 large bunch kale, stems removed, coarsely chopped
Kosher salt and freshly ground black pepper
In a large saucepan over medium heat, warm the olive oil. Add the pancetta and sauté for 1 minute. Add the onion, sage and pepper flakes. Sauté until the onion is translucent, about 8 minutes. Add the broth and the beans. Bring to a boil, reduce the heat to low and simmer for 20 minutes to develop the flavors,
stirring occasionally.
Add the chopped kale and simmer until wilted, about 8 minutes. Thin the soup with water if desired.
Season to taste with salt and pepper. Ladle into warmed bowls and serve immediately. Serves 4.
Find more quick, gluten-free dinner recipes in
our book Weeknight Gluten Free, by Kristine Kidd.
