Bean and Kale Minestra

Serves 6 to 8

½ pound kale (about 4 cups chopped)
4 large garlic cloves, minced or pressed
1 tablespoon olive oil
6 cups cooked cannellini (white kidney) or cranberry beans- or 2 cups dried beans, cooked.
4-5 cups bean water, vegetable stock, or water
2 heaping tablespoons tomato paste
6 fresh sage leaves
1 teaspoon salt
Freshly ground black pepper
½ cup finely ground cornmeal
2 tablespoons fresh lemon juice
Freshly grated parmesan cheese

Remove kale stems and coarsely chop the leaves. Soak the leaves in a bowl of cold water while you prepare the soup.

In a soup pot, sauté the garlic in the olive oil for half a minute. Add about halt of the cooked beans and part of the water or stock to the pot. Puree the rest of the beans and stock in a food processor or blender along with the tomato paste and sage. Stir the pureed beans into the soup. Add salt and pepper to taste.

Drain the kale. Mix it into the soup and simmer for at least half an hour, until tender.

Mix the cornmeal with the lemon juice and enough water to make one cup. Pour this paste slowly into the simmering soup while stirring constantly to prevent lumps from forming. Simmer the soup for another 10 to 15 minutes, stirring occasionally. Taste for salt and pepper and adjust seasonings. Serve immediately, topped with freshly grated parmesan cheese.

From: Sundays at Moosewood Restaurant