Page 17 - Caroline Wright Cookbook

1/4 cup olive oil PAGE 15
1 medium onion, chopped

1 medium carrot, peeled and chopped
1 leafy inner core of celery heart, sliced 1/4-inch thick (or 3 celery
stalks)
6 garlic cloves, peeled and smashed with a knife
Kosher salt and freshly ground black pepper

1 dried árbol chile (or 1/4 teaspoon red pepper flakes)
1 bay leaf, fresh or dried
1/4 cup nutritional yeast

1 (28-ounce) can diced tomatoes
1 cup dried Great Northern beans, soaked overnight
1 bunch lacinato kale (sometimes called “cavolo nero,” “Tuscan kale”
or “dinosaur kale”), leaves torn into 2-inch pieces (4 packed cups)
1 cup small shell pasta (gluten-free or traditional)

1 teaspoon cider vinegar, plus more to taste

1 Heat oil in a large, heavy pot over medium heat until hot; add onion
carrot, celery, and garlic. Season generously with salt (about 1 tea-
spoon). Cook slowly, stirring often, until vegetables are a light golden
brown (about 15 minutes). Stir in chile, bay leaf, yeast, tomatoes,
beans, kale and 8 cups (2 quarts) water. Season very generously with
salt (about 2 teaspoons). Cover pot and bring to a boil.

2 Lower heat to slowly simmer soup, uncovered and stirring occasion-
ally, until beans and kale are tender (about 45 minutes). Remove pot
from heat; stir in pasta and vinegar. Let stand, covered, until pasta
has softened (about 10 minutes for legume-based pastas and up to 20
minutes for traditional). Season soup with additional salt and vinegar
to taste. Remove chile and bay leaf before serving.

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