Thursday, April 23, 2009

Kale and White Bean Soup

This soup was absolutely delicious and extremely easy to make. I was able to use many ingredients that I usually have in the fridge, plus just a few extras (kale and mushrooms) that I picked up at the store. Inexpensive and quick -- it's an easy weeknight meal any time of year.

  • 2 Tbl extra-virgin olive oil
  • 1/2 onion, diced
  • 1 large carrot, diced
  • 2 celery stalks, diced
  • 1/2 C baby bella mushrooms, sliced
  • 1/2 can of whole tomatoes, drained and diced
  • 1 Tbl minced or crushed garlic
  • 1 t dried basil
  • salt & pepper
  • 1/2 t red pepper flakes
  • 1 32oz box of organic chicken broth
  • 1/2 can white kidney (or cannelloni) beans
  • 2-3 C kale torn up
  • 3 Tbl fresh parsley, chopped
  1. In a dutch oven, saute onions, carrots, and celery in olive oil over medium-high heat. Add S&P to taste.
  2. When tender (~3 min) add mushrooms and saute (~2 min)
  3. Add the rest of the ingredients except the kale and parsley.
  4. Simmer for 20-30 minutes, tasting to see whether you need to add any spices, S&P.
  5. Add kale and parsley, stir. Simmer for 5 minutes and remove from heat.
  6. Let cool a bit (no need for a burnt tongue) and serve.
Serves ~4