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Incavolata

1/2 pound rinsed, chopped kale
4 large garlic cloves, minced
6 cups cooked beans (white kidneys are best)
4-5 cups pork stock
2 heaping tbsp. tomato paste
1/2 tsp. sage, or to taste
1 tsp. salt, or to taste
black pepper

In soup pot, saute garlic briefly. Add about half the beans and
stock to the pot; blenderize or process the rest of the beans and
stock along with the sage and tomato paste, and return to pot. Add
kale, salt and pepper and simmer at least half an hour, till kale
is tender.

Italian farmfolk are said to thicken this soup with a paste made
of 1/2 c. corn meal, 2 tbsp. lemon juice (fresh, NOT bottled), and
enough water to bring volume up to 1 cup. This is stirred in
slowly, and soup is simmered another 10-15 min., stirring often
(it scorches easily), and topped with parmesan. I have not tried
this, but it does sound interesting. Anyway, the soup is excellent
as is.

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