About This Recipe
Note: If you’re starting with dried beans, soak them in plenty of water (they expand as they hydrate) to which you’ve added a fat pinch of salt for several hours or overnight. Drain and rinse the beans, put them in a large pot, and cover with cold water. Bring to a simmer and cook until they are tender, 30 to 40 minutes. Drain.
- 2 Tbsp (30 ml) olive oil
- 1 tsp coriander seeds
- 1 yellow onion, halved and sliced about 1/4" (6 mm) thick
- 1 pinch salt
- 2 garlic cloves, finely chopped
- leaves from 2 sprigs of marjoram, finely chopped
- 1 lemon
- 2 1/2 cups (485 g) cooked white beans such as cannellini
- 1 quart (950 ml) vegetable broth
- 1 1/2 cups (100 g) kale, chopped
- 1 cup (65 g) radicchio, shredded (optional)
- Freshly ground black pepper to taste
Step 1In a Dutch oven or other large heavy-bottomed pot, heat the 2 Tbsp olive oil over medium-high heat. When the olive oil is hot and shimmering, add the coriander seeds. Sauté, stirring frequently, until fragrant, about 1 minute.
Step 2Add the onions and reduce the heat to medium-low. Cook, stirring as needed so that they brown but don’t burn, until caramelized to a light-medium brown, about 30 minutes. Turn the heat to low if the onions start to get too dark. If they start to dry out, add a little of the broth.
Step 3Add a pinch of salt, the garlic, and marjoram. Increase the heat to medium-high and cook until the garlic is fragrant, 1 to 2 minutes. Using a rasp-style grater, grate the zest of the lemon into the pot. Cut the lemon in half lengthwise. Squeeze in the juice of half a lemon and set the other half aside.
Step 4Stir in the beans and broth. Bring to a simmer and add the chopped kale and radicchio (if using). Add 1 tsp salt and a few grinds of black pepper. Simmer until the greens are tender, about 3 minutes. Taste and adjust the seasoning with salt and pepper.
Step 5Cut slivers from the remaining half lemon for garnish. Ladle the soup into bowls and garnish each with a drizzle of olive oil and a sliver of lemon. Serve immediately. Any leftover soup can be stored in a covered container in the refrigerator for up to 3 days, or in the freezer for up to 1 month.
Substitutions: You can use other white creamy beans such as Great Northern or canary. Mix up the greens. The optional Treviso radicchio adds its rich burgundy color. Use a little chopped rosemary instead of marjoram.
Level Up: Before you add the greens, transfer as much as half of the soup to a blender and puree, then pour it back to the soup pot, for a play on texture. Top each bowl of soup with a few buttered, toasted whole-grain bread cubes, or serve it with slices of buttered toast. If you have fresh herbs such as chopped fresh parsley or chives, sprinkle them into each bowl for garnish.