Kale and Bean Soup
Kale and Bean Soup
6+ servings
adapted from www.portuguese-recipes.com
1 T. olive or canola oil
6-8 garlic cloves (crushed or minced)
1 large onion, chopped
4 cups kale, chopped if fresh (1 bunch is plenty). You can use frozen 2 or 3 pkgs. or if canned use 2 to 3 cans) (I use fresh)
4 cups chicken broth or vegetable broth
2 (15-1/2 oz.) cans white beans
1 (15 ounce) can diced tomatoes or 1 cup chopped fresh tomatoes (I use canned)
1 t. dried thyme
1 t. dried rosemary
salt and pepper to taste
1 cup of chopped parsley
This is a great meatless soup, but you can also add sausage, chicken or stew beef (cook the meat first).
- In a large pot, heat olive oil, then add garlic and onion.
- Sauté these ingredients until soft.
- Add kale and sauté until wilted.
- Measure off 3 cups of broth and 2 cups of beans and add to the sautéed vegetables, along with the tomatoes, herbs, salt, and pepper. (See step 6 for what you do with the rest of the broth and beans.) (Not reading ahead to step 8, I added the parsley here. Next time I'll leave a little out for a garnish at the end, but will still cook most of it.)
- Simmer 5 to 10 minutes.
- Using a blender or food processor, mix the remaining beans and broth until smooth. Mix into the soup (makes it thicker). Add the cooked meat, if you're using it.
- Simmer for 15 to 20 minutes.
- Serve it up in bowls and dress with parsley.