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White Bean Soup with Kale

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KALE seems to be the big fad right now. I am not quite a fan of kale on it’s own so I usually try to put it in my smoothies in place of spinach, but they come in such HUGE bags I find it hard to eat it quick enough. So I had planned on making a white bean soup and decided to add in my excess kale before it goes bad. Let me tell you…it is delicious! Here is the recipe I used

Makes 8 servings.
  • 1 tablespoon olive oil or canola oil
  • 8 large garlic cloves, crushed or minced
  • 1 medium yellow onion, chopped
  • 4 cups chopped raw kale
  • 4 cups low-fat, low-sodium chicken or vegetable broth
  • 2 (15 ounce) cans white beans, such as cannellini or navy, undrained
  • 4 plum tomatoes, chopped
  • 2 teaspoons dried Italian herb seasoningSalt and pepper to taste
  • 1 cup chopped parsley

Directions

  1. In a large pot, heat olive oil. Add garlic and onion; saute until soft. Add kale and saute, stirring, until wilted. Add 3 cups of broth, 2 cups of beans, and all of the tomato, herbs, 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 15 minutes. Ladle into bowls; sprinkle with chopped parsley.

Instead of store bought italian seasoning I make my own and take out what the recipe calls for

  • 2 Tablespoons basil
  • 2 Tablespoons marjoram
  • 2 Tablespoons oregano
  • 2 Tablespoons rosemary
  • 2 Tablespoons thyme
  • Mix in a bowl and store in a airtight container

Live Satisfied!

 

 

http://allrecipes.com/recipe/bean-soup-with-kale/

http://frugalliving.about.com/od/foodsavings/r/Italian_Season.htm

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