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Meatless Mondays




4 oz dried white beans (cannellini, great northern or navy)

1 qt water

1 ½ tbsp olive oil

¼ cup chopped white onion

¼ cup chopped celery

¼ cup chopped fennel

¼ cup chopped carrot

1 tbsp minced garlic

1 cup Lacinato (Tuscan) or curly kale torn into 1-inch pieces.  Try spinach if you object to kale.

¾ tsp crushed red pepper (reduce amount if sensitive to spicy food)

½ tsp black pepper

¼ cup white wine

3 cups vegetable broth

1 bay leaf

1 oz finely chopped parsley (optional)

Salt to taste


  1. 1.Place beans in large lidded pot. Cover with water; soak 8 hours or overnight in refrigerator. Drain and rinse beans; set aside.  Quick substitute: use two 15-16 oz cans of cooked beans.  Soup won’t be as thick but still tastes great.


  1. 2.In a Dutch oven or stock pot, heat oil over medium heat.  Add onion and celery; cook until soft and translucent, about 3 minutes.  Add fennel and carrot; cook until tender, about 5 minutes more.  Add garlic; cook until fragrant, about 1 minute.  Add kale; cook, stirring, until wilted, about 1 minute.  Add crushed red pepper and black pepper; cook 30 seconds.  Add wine; cook until almost evaporated.  Add beans, broth and bay leaf.


  1. 3.Bring mixture to a low boil.  Reduce heat and simmer, covered, until beans are very tender and broth has thickened slightly, about 1 ½ hours. (If using canned beans, cooking time can be reduced to 20 – 30 minutes.) Add parsley, if desired, and season with salt before serving.  Makes 5 servings.


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