Kale and Bean Soup
Great for cold winter nights, if you live up
North. Ok already, I know nights can get cold in
the South also. I've been there I know.
1 Tbsp. 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 oz. cans of white beans, any kind
1 can of stewed tomatoes or chopped fresh tomatoes
1 tsp. dried thyme
1 tsp. rosemary
salt and pepper to taste
1 cup of chopped parsley
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.
P.S. As you me, I eat a good portion of it before
I get to the table.
As a
courtesy,please ask
before you copy my
recipes to your site
email
portfood2002@yahoo.com.
Of course, you can print
them out to use the
recipe. |
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