| | Kale And Bean Soup 1 tablespoon of olive or canola oil
6 to 8 cloves of garlic ( crushed or minced)
1 large onion, chopped
4 cups of kale chopped if fresh ( you can use frozen 2 or 3 pkgs. or if canned use 2 to 3 cans )
4 cups of chicken or veggie broth
2-15 ounce cans of white beans, any kind
1 can of stewed tomatoes or chopped fresh tomatoes
1 teaspoon of dried thyme
1 teaspoon of rosemary, salt and pepper to taste
1 cup of chopped parsley |
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In a large pot, heat olive oil then add garlic and onion. Sauté these ingredients until soft. Add kale and sauté until wilted. Add 3 cups of the broth, 2 cups of beans, tomatoes, herbs, salt and pepper. Simmer 5 to 10 minutes. Use a blender, or what have you, mix the remaining beans and broth until smooth. I bet your asking why, its to thicken the soup. Mix into soup. Simmer for 15 to 20 minutes. Serve it up in bowls and dress with parsley. |
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