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Kale and Bean Soup
Hearty Soup with Lots of Fiber!
1 Tbls. 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
2-15oz. 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. Saute these ingredients until soft.

Add kale and saute 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 something similar to 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.

Preparation Time: 25 Serves: 4-6
Recipe Origin: United States
Submitted by:
Port Food
Minnesota
United States
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