This is a big batch of soup so you’re going to need a big pot. A stock pot works great. Make sure it fits in the Sun Oven before you start. You can remove the leveling tray if necessary, just be sure to set a trivet or rack on the floor of the cooking chamber to allow for air flow.
Kale and Cannellini Bean Soup
(adapted for the Sun Oven from Allrecipes.com)
3 cups previously cooked cannellini or other white beans with their cooking liquid
2 tablespoons olive oil
1 onion, finely chopped
3 carrots, finely chopped
3 stalks celery, finely chopped
2 clover garlic, minced
1 leek, white and light green parts only, thinly sliced
1 tablespoon dried thyme
1/4 teaspoon red pepper flakes
1 tablespoon tomato paste
1 cup farro
1 can (15-ounces) diced tomatoes
1 bunch kale stemmed and chopped
Salt and pepper to taste
Additional olive oil for serving
freshly grated Parmesan cheese
Set Sun Oven out to preheat.
Drain the beans; reserving the cooking liquid. Place 1 1/2 cups of the beans with 1/2 cup of the cooking liquid into the bowl of a food processor and pulse until smooth; set aside.
In a large soup pot, heat the oil over medium heat. Add the onion, carrots, celery, garlic, and leek. Cook, stirring occasionally, until softened; about 5 minutes. Stir in the thyme and red pepper flakes then the tomato paste. Add the farro, diced tomatoes, remaining beans, and kale. Add enough water to the bean cooking liquid to measure 3 cups. Pour the water into the pot and stir to combine all the ingredients. Cover and transfer to the Sun Oven. Cook until the farro is tender, 1 to 1 1/2 hours. Ladle into bowls. Drizzle each serving with olive oil and sprinkle with cheese.
Makes 6 servings.