I discovered small sun dried tomato bits in the bulk spice section of a local market and thought they would be great to use in all sorts of culinary applications. The first thing I thought of was soup! I wrote out this recipe on a whim during the summer months, and finally the weather is cooling down to give me the opportunity to actually give it a go. Yum! The flavors go well together and are simple enough that they do not compete. Hope you enjoy it as well!
Creamy Cannellini and Kale Soup
1 Tb Olive Oil
1/4 cup Shallots, chopped
4 cloves Garlic, minced
2 – 15 oz. cans Cannellini Beans
4 cups Vegetable Broth
2 head Kale, chopped
½ cup Sun Dried Tomato pieces
Salt to taste
Sauté the olive oil, shallots and garlic until golden. Place the beans in a food processor along with the sautéed shallots and garlic and blend. Add broth until it's a smooth consistency. Add contents into a large sauce pan on medium heat. Add the remaining broth, kale and sun dried tomatoes. cook for about 20 minutes on medium-low heat. Add salt to taste before serving.
* If you are unable to find smaller sun dried tomato bits, you can use the regular size and just use scissors to cut them a little smaller. Using sun dried tomatoes that are not in the oil works best.