– 1 pound dried cannellini beans

– 3 cups lacinato kale, cleaned, destemmed and chopped into small pieces

– 3 cloves garlic, peeled and minced

– 2 stalks celery, minced

– 2 medium carrots

– 2 teaspoons tomato paste

– 1 cup cornmeal, medium grind

– 1/2 cup extra virgin olive oil

– Salt and pepper


  1. If using dried beans, pick through the beans and discard any bad beans and debris. Place the beans in a colander or mesh strainer and rinse well, rubbing the beans together to loosen any dirt. Once rinsed, add the beans to a bowl and fill the bowl with water 2 – 3 inches above the beans. Set the bowl aside for 8 – 12 hours (preferably overnight) to rehydrate the beans.

  2. When you are ready to make the soup, drain the soaking water from the beans and rinse the beans once more to remove any excess dirt. Add the beans to a large pot or Dutch oven and fill with water to cover the beans about 3 inches. Add a pinch of salt and place the pot over high heat. Bring the water to a rolling boil, then cover the pot, lower the heat to medium and simmer the beans for 30 – 40 minutes, stirring occasionally, until they have softened to your preference. Once the beans have finished cooking, remove the pan from the heat and strain the beans from the cooking water into a bowl. Keep all of the cooking water.

  3. In a separate pot, Dutch oven or large sauté pan over medium high heat, add the olive oil, garlic, celery, carrot and onion. Sauté the ingredients for 3 – 5 minutes or until the onions and garlic begin to turn translucent.

  4. Once the onions begin to turn translucent, pour the cooking water from the beans into the pot and add the kale and tomato paste. Stir all of the ingredients well to combine. Bring the liquid to a boil

  5. At this point, when the water is boiling, add the cornmeal to the pan and whisk or stir thoroughly to combine. Lower the heat to medium, cover the pot and simmer for 25 – 30 minutes, stirring frequently so that the cornmeal does not stick to the bottom of the pot.

  6. When the cornmeal has softened and the kale has cooked down, add the cooked cannellini beans to the pot and stir well. Simmer for another 5 – 10 minutes.

  7. Taste the soup and add salt and pepper as desired. If the cornmeal has made the soup too thick, add water to the soup until it thins to your desired consistency. However, the soup should be very hearty and velvety thick.

  8. Serve hot.

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