White Bean and Kale Minestrone

5 to 6 leaves of kale
1 Tbsp extra-virgin olive oil
2 large cloves of garlic
3 cups cooked white beans, divided
2 1/2 cups vegetable or chicken stock, divided
1 Tbsp tomato paste
4 fresh sage leaves
1 tsp sea salt
Freshly ground pepper
1 Tbsp fresh lemon juice
Freshly grated pecorino cheese

1. Wash kale and remove the stems from the leaves. Roll up kale leaves and cut into thin ribbons. Set aside.
2. In a 4-qt pot, heat oil and saute the garlic briefly over medium heat. Add about half the cooked beans and half the stock.
3. Puree the rest of the beans and stock in a blender along with the tomato paste and sage. Stir the pureed beans into the soup. Add salt and pepper to taste.
4. Mix the kale into the soup and simmer until it has wilted (about 10 minutes). Add the lemon juice and enough water to make the soup a desirable thick consistency. Taste and adjust seasonings. Serve the soup topped with pecorino cheese.

Source: Feeding the Whole Family

Try #1 - September 2012
Pretty good... I was surprised that Abby finished her entire bowl!  (William was not as big a fan...)