Our recent post about homemade soup drew great response from the Nation. One poster asked about a recipe for kale and bean soup. Here's one I like to make. It's a forgiving recipe, so feel free to add or substitute ingredients. It serves 4-6. You'll need:
- 2 tablespoons olive oil (extra virgin if you have it)
- 1 pound of kale, leaves pulled from stems and chopped (should be 4-5 cups).
- 1 medium onion, chopped
- 1 small carrot, peeled and chopped
- 2 garlic cloves, chopped or pressed
- 1 small bay leaf or half a large leaf
- 1 teaspoon salt
- Pinch or more of black pepper
- 1 medium potato, peeled and chopped into small pieces
- 4 cups of chicken or vegetable broth
- 2 cups water
- 1 14 oz. can white beans, rinsed and drained
- Optional: diced sausage
Directions: Heat oil in heavy pot over medium heat for 30 seconds. Add onion, garlic, bay leaf, salt and pepper and stir frequently until onion begins to brown, about 6 minutes. Add kale, carrot, potato, broth, and water and cook until potatoes are tender, about 20 minutes. Reduce heat and add beans and sausage and simmer, uncovered, for 3-4 minutes. Discard bay leaf, adjust seasonings and serve. photo: manray3
