Recipe: Incavolata (Italian soup of beans and kale)

INCAVOLATA

"A rustic, hearty, coarse-textured Italian soup of beans and kale, flavored with sage and garlic, and thickened with cornmeal. A meal in itself served with fresh tomatoes and olives and a glass of red wine."

1/2 pound kale (about 4 cups chopped)
4 large garlic cloves, minced or pressed
1 Tablespoon olive oil
6 cups cooked cannelloni (white kidney beans) or cranberry beans (2 cups dried beans, cooked)
4 to 5 cups bean water, vegetable stock or water
2 heaping Tablespoons tomato paste
6 fresh sage leaves (1 1/2 teaspoons dried)
1 teaspoons salt (or to taste)
freshly ground black pepper
1/2 cup finely ground cornmeal (optional)
2 Tablespoons fresh lemon juice (or to taste)
freshly grated Parmesan cheese

Remove the stems from the kale and coarsely chop the leaves. Soak the leaves in a bowl of cold water while you prepare the soup.

In a soup pot, saute the garlic in the olive oil for just half a minute.

Add about half of the cooked beans and part of the water or stock to the pot.

Puree the rest of the beans and water or stock in a blender or food processor along with the tomato paste and sage. Stir the pureed beans into the soup. Add salt and pepper to taste.

Drain the kale. Mix it into the soup and simmer for at least half an hour, until tender.

Mix the cornmeal with the lemon juice and enough water to make one cup. Pour this paste slowly into the simmering soup while stirring constantly to prevent lumps from forming.

Simmer the soup for another 10-15 minutes, stirring occasionally. Use a heat diffuser, if necessary, to prevent scorching. Taste for salt and pepper and adjust the seasoning.

Serve the soup immediately, topped with freshly grated Parmesan.

Servings: 6 to 8
Source: Sundays at Moosewood Restaurant