Recipe: Local Lacinato Kale, Winter Squash and Cannellini Soup
The Frantoio Leccino olive oil blend from Chile goes well with this soup, adding another layer of flavor that doesn’t overpower the dish. I love adding a few dashes of Tabasco, a nod to my mother’s family who landed in New Orleans after leaving Sicily. You can also add cooked pancetta, but I left it out to keep it on the healthy side. Serves 6.
- 1 1/2 TBL Sigona’s Fresh Press Frantoio Leccino olive oil (Chile), plus another 1 1/2 TBL or more, divided, for finishing
- 1 medium yellow onion, diced
- 2 stalks celery, diced
- 1 bunch Lacinato kale, stems and veins removed (*see tip below), roughly chopped into strips
- 8 cups chicken stock/broth
- 1 1/2 lb. Butternut squash (or other winter squash), peeled & diced to small cubes (about 2 c.)
- 1 can of Cannellini beans (white kidney beans), drained
- A dash or more, to taste, of Tabasco
- Salt and pepper, to taste
- Grated Parmigiano Reggiano, for garnish and added flavor
*Cook’s note: Kale is smaller so it’s difficult to cut out the stem and veins. An easy way to so this is with your hands: hold the stem at the base where leaf begins. With your other hand, hold the stem between your thumb and index finger knuckle, apply pressure and pull up, stripping the leaf from the stem. Discard stems.
Directions: In a large soup pot, heat 1 1/2 TBL olive oil over medium heat. Add the onion, squash and celery. Season with salt and pepper, and sauté, stirring occasionally, until onions are translucent, about 7 minutes.
Pour in the stock and bring to a boil over medium-high heat. Reduce heat to medium, and add in the kale and beans. Cover and cook about 20 minutes.
Remove from heat, season with salt, pepper and Tabasco, to taste. Drizzle the remaining olive oil over individual servings (this brings out the flavor of the oil) and top with grated Parmigiano Reggiano. Allow diners to add more Tabasco, if desired.