Good Eats: Bean Soup with Kale
Somehow I wound up with a bunch of kale that needed to be used. I decided it would be better to use in a soup than to fry it or steam it because those options reminded me way too much of wilted lettuce. This soup is easy to make, has a great flavor, and is good for you, a total "win-win" meal if you ask me.
Bean Soup with Kale: Jean Carper
Ingredients:
1 tablespoon olive oil or canola oil
8 large garlic cloves, crushed or minced
1 medium yellow onion, chopped
4 cups chopped raw kale (or 1 bunch in my case!)
4 cups low-fat, low-sodium chicken or vegetable broth
2 (15 ounce) cans white beans, such as cannellini or navy, undrained
4 plum tomatoes, chopped (I used a can of chopped tomatoes and that worked just as well)
2 teaspoons dried Italian herb seasoning
Salt and pepper to taste
1 cup chopped parsley
1. In a large pot, heat olive oil. Add garlic and onion; saute until soft. Add kale and saute, stirring, until wilted. Add broth, beans, tomatoes, herbs, parsley, salt and pepper. Simmer 20 minutes.
2. In a blender or food processor puree all ingredients until smooth. Reheat on stove and ladle into bowls. Enjoy!
Bean Soup with Kale: Jean Carper
Ingredients:
1 tablespoon olive oil or canola oil
8 large garlic cloves, crushed or minced
1 medium yellow onion, chopped
4 cups chopped raw kale (or 1 bunch in my case!)
4 cups low-fat, low-sodium chicken or vegetable broth
2 (15 ounce) cans white beans, such as cannellini or navy, undrained
4 plum tomatoes, chopped (I used a can of chopped tomatoes and that worked just as well)
2 teaspoons dried Italian herb seasoning
Salt and pepper to taste
1 cup chopped parsley
1. In a large pot, heat olive oil. Add garlic and onion; saute until soft. Add kale and saute, stirring, until wilted. Add broth, beans, tomatoes, herbs, parsley, salt and pepper. Simmer 20 minutes.
2. In a blender or food processor puree all ingredients until smooth. Reheat on stove and ladle into bowls. Enjoy!