Incavolata
Ingredients
- 1/2 pound rinsed, chopped kale
- 4 large garlic cloves, minced
- 6 cups cooked beans (white kidneys are best)
- 4-5 cups pork stock
- 2 heaping tbsp. tomato paste
- 1/2 teaspoon sage, or to taste
- 1 teaspoon salt, or to taste
- black pepper
Instructions
In soup pot, saute garlic briefly. Add about half the beans and stock to the pot; blenderize or process the rest of the beans and stock along with the sage and tomato paste, and return to pot. Add kale, salt and pepper and simmer at least half an hour, till kale is tender. Italian farmfolk are said to thicken this soup with a paste made of 1/2 c. corn meal, 2 tbsp. lemon juice (fresh, NOT bottled), and enough water to bring volume up to 1 cup. This is stirred in slowly, and soup is simmered another 10-15 min., stirring often (it scorches easily), and topped with parmesan. I have not tried this, but it does sound interesting. Anyway, the soup is excellent as is.
