Bean and Kale Minestra (Incavolata) A rustic Italian soup hearty enough for a main course. Goes well with fresh tomatoes and some srusty bread.
  • 1/2 lb. kale
  • 4 large garlic cloves, minced or pressed
  • 1 tbsp olive oil
  • pepper to taste
  • 6 cups cooked (or canned ) cannelini beans (white kidney beans)
  • 1/2 c. finely ground cornmeal
  • 4-5 cups water or stock
  • 2 heaping tbsp tomato paste
  • 6 fresh sage leaves
  • 2 tbsp lemon juice
  • salt to taste
Remove the stems from the kale and coarsley chop the leaves. In a soup pot, saute the garlic in olive oil for half a minute. Add about half of the cooked beans and part of the water or stock to the pot. Puree the rest of the beans and liquid in a blender or food processor along with the sage and tomato paste. Stir the pouree into the pot, add salt, pepper and lemon juice. Simmer 5-15 minutes before serving.

Max and Katharine Dubansky
530 Lynndale Rd.
Oakland MD 21550
301-334-5633
Western Maryland Organic Food Farm and Community Supported Agriculture Co-op (CSA)