Confit Garlic, White Bean, & Kale Soup

 In Garlic, Kale, Recipes
Confit Garlic, White Bean, & Kale Soup

Yield: 4


  • 4 cups Parmesan Broth, or Vegetable Stock
  • 1 1/2 cups Garlic Confit
  • 2 cups White beans, cooked, and rinsed
  • Salt to taste
  • Black Pepper, fresh to taste
  • 2 cups Kale, shredded
  • Red chili flakes optional


  1. Bring the strained parmesan (or vegetable stock) to a simmer in a large pot and add garlic confit and white beans. Allow to simmer for five minutes to warm confit and white beans.
  2. Transfer to a blender and puree until smooth. Season to taste and transfer back to the same pot and bring to a simmer.
  3. Add the kale and allow to cook until tender (~5 minutes). Season to taste, adding red chili flakes if desired.
  4. Serve and enjoy