Mouthwatering Kale & Bean Soup

Mouthwatering Kale & Bean Soup

Pete sent me a text the other day. He said he wasn’t feeling well and wanted something healthy for dinner. I immediately thought of soup and I immediately thought of kale.

But I didn’t have a kale soup recipe. It isn’t something I had ever made before, so I had to consult the Internet. I found a recipe at MyRecipes.com that looked pretty great. I was hoping that the taste was as good as the photo. It was better than I expected. It was really good and is definitely a recipe I will be making often.

Mouthwatering Kale & Bean Soup

What You’ll Need:

  • Olive oil
  • 1 medium onion, chopped
  • 2 carrots, chopped
  • 2 celery stalks, chopped
  • 1/2 teaspoon salt
  • 3 garlic cloves, chopped
  • 4 cups chicken or vegetable broth
  • 1 bunch kale
  • 2 15oz. cans cannellini beans
  • 1 15oz. can black beans
  • 1/2 teaspoon black pepper
  • 1 tablespoon red wine vinegar

What You’ll Do:

Steam the kale (Easiest way to do it: Rip the leaves from the stalks into one-inch pieces. Yes, rip. Cutting with a knife takes too long. Put the kale in a large pot with two cups of water. Cover. Heat over medium hit for five minutes. Remove lid. Stir. Repeat twice more). When it’s done, strain it.

While the kale is steaming, chop your carrots, onion, and celery.

In the pot you just steamed the kale, heat olive oil. Add the chopped vegetables. Saute about seven minutes.

While the vegetables are on the stove, rinse and drain a can of cannellini beans. Add the washed beans and one cup chicken broth to a blender. Blend until smooth.

Add half of the salt and all of the garlic. Cook about a minute.

Add in three cups of chicken broth. Add kale. Boil, then cook about five minutes. While you’re waiting, rinse and drain the other two cans of beans.

Add the remaining beans, plus the mixture from the blender, and cook about five minutes. Add the rest of the salt and vinegar.

Serve and enjoy.

Mouthwatering Kale & Bean Soup
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Ingredients
  1. olive oil
  2. 1 medium onion, chopped
  3. 2 carrots, chopped
  4. 2 celery stalks, chopped
  5. 1/2 teaspoon salt
  6. 3 garlic cloves, chopped
  7. 4 cups chicken or vegetable broth
  8. 1 bunch kale
  9. 2 15oz. cans cannellini beans
  10. 1 15oz. can black beans
  11. 1/2 teaspoon black pepper
  12. 1 tablespoon red wine vinegar
Instructions
  1. Steam the kale.
  2. While the kale is steaming, chop your carrots, onion, and celery.
  3. In the pot you just steamed the kale, heat olive oil. Add the chopped vegetables. Saute about seven minutes.
  4. While the vegetables are on the stove, rinse and drain a can of cannellini beans. Add the washed beans and one cup chicken broth to a blender. Blend until smooth.
  5. Add half of the salt and all of the garlic. Cook about a minute.
  6. Add in three cups of chicken broth. Add kale. Boil, then cook about five minutes. While you’re waiting, rinse and drain the other two cans of beans.
  7. Add the remaining beans, plus the mixture from the blender, and cook about five minutes. Add the rest of the salt and vinegar.
  8. Serve and enjoy.
Drugstore Divas http://www.drugstoredivas.net/
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