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March, 2021 RECIPE OF THE MONTH

Serves 4
as an entrée

INGREDIENTS

1 onion, minced
3 cloves garlic, minced
1 tbsp. smoked paprika
4 cans (58 oz) crushed tomato
29 oz chicken or vegetable stock
14.5 oz Cannelloni beans, drained & rinsed
12 oz. grape tomatoes, halved
Capocollo, sliced thin
scallions for garnish, sliced on the bias

Charred Kale

1 bunch kale
olive oil
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Tuscan Kale Soup with Tomato and Capocollo

Tomatoes, Cannelloni beans, and Capocollo are the keys to this hearty and delicious Fall treat. Eat as a meal or on the side of a crispy grilled cheese. Perfect any way you have it!

Images provided by Beth Zink Photography.

Method

1

Tomato Broth

  • In a large pot, sweat the onions and garlic with the olive oil. Approximately 5 mins.
  • Add the smoked paprika and continue to cook for an additional 3 mins.
  • Add the canned tomatoes and stock
  • Simmer for 30 mins.
2

Charred Kale

  • Rub the kale with the oil and season with salt.
  • Place the kale on a hot grill and char until browned.
  • Remove the stems and roughly chop.
3

Serving the Soup

  • portion the kale, capocollo, beans, and scallions in each serving dish.
  • Pour the tomato broth over them and serve.
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