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Lemony Kale and White Bean Soup

on March 30, 2020

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NYT Tomato and White Bean Soup With Lots of Garlic

Loved that this basically was made with two cans. Super easy and felt much heartier than most tomato soups. INGREDIENTS 10 garlic cloves ¼ cup extra-virgin olive oil 2 (14-ounce) cans white beans, such as cannellini or great Northern, including their liquid 1 (28-ounce) can crushed tomatoes 1 cup stock or water, plus more as needed - didn't do this Kosher salt and black pepper Heavy cream, for serving - didn't use this PREPARATION Peel the garlic, then smash the cloves using a meat pounder or the bottom of a heavy skillet until wispy and flat. In a medium saucepan over medium-low heat, heat the olive oil, then add the crushed garlic, and cook, smashing with the back of a wooden spoon and stirring occasionally, until golden brown and beginning to stick to the bottom of the pan, 3 to 5 minutes. Add the white beans and their liquid, crushed tomatoes, stock or water, and season with salt and pepper. Bring to a boil, then partly co...

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Lemony Kale and White Bean Soup

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