Winter White Bean Soup with Olives and Kale

Name: Winter White Bean Soup with Olives and Kale
Ingredients: 1 cup dry navy beans; 1 1/4 cups dry white kidney (cannellini) beans; 1 fresh rosemary sprig; 4 large sage leaves; 2 bay leaves; 1 to 2 dried chiles de arbol (optional; they add more depth of flavor than actual heat); 2 teaspoons olive oil; 1 onion, finely chopped; 4 cloves garlic, finely chopped; 1 cup crushed fire-roasted tomatoes; 10 foil packed smoked sun-dried tomato halves, finely chopped; 1 teaspoon salt, plus more to taste; 1/2 teaspoon freshly ground white pepper, plus more to taste; 10 pitted Kalamata olives, finely chopped; 1 small bunch Lacinato kale, chopped (about 3 cups); 1 to 2 tablespoons chopped fresh herbs, such as rosemary, sage, thyme

www.atlantamagazine.com

Winter White Bean Soup with olives and kale from Atlanta Magazine offers a flavorful and nourishing dish perfect for cooler months.

View full recipe on www.atlantamagazine.com

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Ingredients

1 cup dry navy beans
1 1/4 cups dry white kidney (cannellini) beans
1 fresh rosemary sprig
4 large sage leaves
2 bay leaves
1 to 2 dried chiles de arbol (optional; they add more depth of flavor than actual heat)
2 teaspoons olive oil
1 onion, finely chopped
4 cloves garlic, finely chopped
1 cup crushed fire-roasted tomatoes
10 foil packed smoked sun-dried tomato halves, finely chopped
1 teaspoon salt, plus more to taste
1/2 teaspoon freshly ground white pepper, plus more to taste
10 pitted Kalamata olives, finely chopped
1 small bunch Lacinato kale, chopped (about 3 cups)
1 to 2 tablespoons chopped fresh herbs, such as rosemary, sage, thyme