Confit Garlic, White Bean, & Kale Soup
Parmesan Broth, or Vegetable Stock 4 cups
Garlic Confit 1 ½ cups
White beans, cooked, and rinsed 2 cups
Salt to taste
Black Pepper, fresh to taste
Kale, shredded 2 cups
Red chili flakes optional
- 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.
- Transfer to a blender and puree until smooth. Season to taste and transfer back to the same pot and bring to a simmer.
- Add the kale and allow to cook until tender (~5 minutes). Season to taste, adding red chili flakes if desired.
- Serve and enjoy