Kale, the king of healthy greens is one of the most nutritious plant foods in existence. We grow it every year in our garden, the problem for me is finding ways to incorporate it into recipes to reap it’s healthy benefits. Kale Bean Soup is a delicious way to put more Kale into your diet and love eating it. This soup is packed full of flavor and extremely versatile as far as what can go into it and even the way you cook it.
I think of soups as good base recipes for me to build on as far as ingredients and flavor goes. It’s usually a work in progress until it’s finally tweaked to my liking. You could certainly substitute other greens for Kale, or use a combination including it. I simmered the soup on the stove for about an hour to make sure that the Kale was nice and tender. You could also use a crock pot and let it gently cook for about 6 hours on low. Adding chicken or Italian sausage will satisfy the meat lovers in your family. Kale Bean Soup is a hearty , delicious meal that just happens to be good for you. Enjoy!
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Kale Bean Soup
1 Tablespoon olive oil
4 cups chicken or vegetable broth
1 to 2 Tablespoons lemon juice
8 cloves garlic, minced
1 medium onion, diced
4 cups Kale, chopped into small pieces
2 (15 oz) cans white beans example, Great Northern, Navy, Cannellini
1 small can tomatoes, drained, or 4 plum tomatoes, diced
2 teaspoons dried Italian Herb Seasoning
Salt and pepper to taste
Parmesan Cheese Rind, option
Grated Parmesan Cheese for topping
- In a large pot, heat olive oil. Add garlic and onion; saute until soft. Add kale, saute, stirring, until wilted.
- Add 3 cups of broth, 2 cups of beans, all of the tomato, herbs, lemon juice, Parmesan rind, salt and pepper. Simmer 5 minutes. In a blender or food processor, mix the remaining beans and broth until smooth. Stir into soup to thicken. Simmer about an hour until kale is tender. Ladle into bowls; sprinkle with grated Parmesan Cheese.
Crock Pot Method: After the garlic, onion and Kale are sauteed , all ingredients can be placed in a crock pot to cook on low for 6 hours.
Adapted from Allrecipes.com