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Kale and Bean Soup
Hearty Soup with Lots of Fiber! |
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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
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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.
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Preparation Time: 25 |
Serves: 4-6 |
| Recipe Origin: United States |
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Submitted by: |
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Port Food
Minnesota
United States |
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| This recipe has been viewed 6330 times. |
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