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Soup, Basic Kale

Source of Recipe

Internet


Recipe Introduction

Kale can be added to just about any soup you have on hand, but it really works great in bean soups. I like to use cannellini beans for this recipe.

List of Ingredients

2 cups of prepared cannellini beans
4 cups of raw kale chiffonade
8 cloves of garlic
4 medium tomatoes, diced
1 medium onion, diced
4 cups of vegetable stock
1 ounce of olive oil
1/2 teaspoon dried oregano
1/2 teaspoon dried basil
1/2 teaspoon dried thyme
A pinch of dried marjoram if you have it on hand
Salt and pepper to taste






Recipe

Sweat the onions in the olive oil until they are translucent.
Add the garlic and saute until it becomes fragrant.
Add the kale and saute until just wilted.
Add three cups of the broth and one and a half cups of the beans to the pot.
Add the tomatoes, herbs, salt, and pepper and simmer.
While the soup is simmering, place the remaining beans and broth in a blender and puree.
Add the puree to the soup. This will add body to the soup.
Simmer for 20 to 30 minutes, tasting and adjusting seasonings.