Friday, February 4, 2011

Another great soup: Kale-Bean


This is a comforting soup.  I first had it in an Italian restaurant a couple of summers ago.  I was in New Jersey for the funeral of the mother of my friend Kay.  After the funeral, I went out for lunch with Kay's family, and I had a bowl of kale-bean soup.  It was not just delicious, but, after the emotion of the funeral, a soothing comfort.  When I came back home, I searched for similar recipes on the web, and I've been very happy with this one.  Everyone I have ever served this soup to has asked for the recipe.

Kale and Bean Soup
6+ servings
adapted from www.portuguese-recipes.com

1  T. olive or canola oil
6-8 garlic cloves (crushed or minced)
1  large onion, chopped
4  cups kale, chopped if fresh (1 bunch is plenty). You can use frozen 2 or 3 pkgs. or if canned use 2 to 3 cans) (I use fresh)
4  cups chicken broth or vegetable broth
2 (15-1/2 oz.) cans white beans (I use cannelini)
1 (15 ounce) can diced tomatoes or 1 cup chopped fresh tomatoes 
1 t. dried thyme
1 t. dried rosemary
salt and pepper to taste
1 cup of chopped parsley

This is a great meatless soup, but you can also add sausage, chicken or stew beef (cook the meat first).

  1. In a large pot, heat olive oil, then add garlic and onion.
  2. Sauté these ingredients until soft.
  3. Add kale and sauté until wilted.
  4. Measure off 3 cups of broth and 2 cups of beans and add to the sautéed vegetables, along with the tomatoes, herbs, salt, and pepper; from the parsley, leave aside enough for a garnish at the end.  (See step 6 for what you do with the rest of the broth and beans.)  
  5. Simmer 5 to 10 minutes.
  6. Using a blender or food processor, mix the remaining beans and broth until smooth.  Mix into the soup (makes it thicker).  Add the cooked meat, if you're using it.
  7. Simmer for 15 to 20 minutes.
  8. Serve it up in bowls and garnish with parsley.

2 comments:

  1. Kay here....I've been trying to convince a facebook friend who's a foodie to try this recipe. She insists on saying no to Kale. I repeat, do not be afraid of kale. This soup is perfect. I'm always making it. Well, I personally leave out the rosemary since I can't stand rosemary..other than that, yummers.

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  2. I've already printed the recipe to take on my next grocery shopping trip!

    Cookie

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