- Pinot Grigio (Dry White)
- Edelzwicker (Off-Dry White)
This hearty soup will warm you up on a cool autumn day. Don’t let the amount of garlic frighten you, as it blends well and is not over-powering. And even though this is a vegetarian dish, the beans and kale give it a lot of heartiness.
- 1 T. olive oil
- 10 garlic cloves, minced
- 1 onion, diced
- 5 c. kale, chopped
- 3 ½ c. chicken broth (or 2 cans), divided
- ½ c. dry white wine, such as Fenn Valley Pinot Grigio
- 2 (15 oz.) cans great northern beans, UN-DRAINED, divided
- 1 c. chopped tomatoes
- 2 t. Italian herbs
- Salt and pepper to taste
- Croutons (home-made multi-grain are the best) or french baguette slices
- Parmesan cheese
- In a large pot, heat the oil and saute the garlic and onion until soft, about 5 minutes. Be careful not to burn the garlic.
- Add kale. Stir until wilted, about 3 minutes.
- Add 2 ½ c. broth, wine, 2 cups of the beans, tomatoes, herbs, and salt & pepper.
- In a separate bowl, use an immersion blender to blend the remaining beans and remaining broth until smooth. A food processor will work, as well. Stir this mixture into the soup to thicken.
- Simmer at least 1 hour.