White Bean and Kale Soup

Kelle found this recipe in the Oregonian back in December. While I was in Las Vegas she made it and Chris loved it and has been wanting to make it ever since. He made it last night and it was oh so yummy so I thought I would share it.

Chris didn't add chopped tomatoes or ham last night. I think mainly cause we didn't have any but he also doesn't like cooked tomatoes to much. :) I am sure it will still be just as good. He also used white beans we got at WinCo in the bulk food bin. They just need to cook a little bit longer or let them soak an hour or so.

1 large bunch winter red kale
2 tablespoons extra-virgin olive oil
2 cloves garlic, finely chopped
1 to 2 slices of pancetta or ham, chopped into 1/2-inch pieces (optional)
1 cup canned chopped tomatoes, drained
1/2 teaspoon salt
1/4 teaspoon dried thyme
1 small bay leaf
3 cups canned cannellini or great Northern beans (about two 15-ounce cans, rinsed and drained)
1/2 cup chicken broth, plus more as needed

Topping:
1 cup fresh bread crumbs (We actually made our own croutons with french bread and boiled them for like a minute and they are REALLY yummy)
1/4 cup extra-virgin olive oil
1/8 teaspoon salt

Preheat the oven to 350 degrees. Rinse the kale and shake off excess moisture. Remove the stems from the leaves and discard or compost stems. Stack leaves and cut crosswise into ribbons. In a large pan, heat the oil over medium-high heat and saute the greens, garlic and pancetta, if using, until kale is tender, about 8 to 10 minutes. Remove from heat. Add the drained tomatoes, salt, thyme, bay leaf, drained beans and broth and mix gently so as to avoid breaking the beans. If the mixture seems dry, add a bit more chicken broth. Spoon into an oiled 10-inch round or oval gratin dish and set aside.

To make topping: In a medium bowl toss the bread crumbs with the olive oil and salt. Spread the topping evenly on baking pan bake for 40 to 50 minutes.

Serve up in a bowl and add croutons to the top when finished.

It is very yummy for a nice dinner and leftovers for lunch. That is what I am having today. :)