Kale Soup
Submitted by:Beth Peterson
This is a fantastic, nutrient-rich soup – perfect for those chilly November days! It's difficult to find ways to consume kale, and this soup makes it easy, and tasty. We also love this recipe as it is pretty large and can be stored for the week to enjoy as lunch or dinner.
Ingredients
1 Tbsp olive oil 8 garlic cloves, minced 1 yellow onion, chopped 1 bunch of kale, chopped 4 C chicken or bone broth 2 - 15 ounce cans white, cannellini, navy or garbanzo beans, undrained 4 tomatoes, chopped 1 C chopped parsley 2 tsp dried Italian seasoning Salt Pepper to taste
Instructions
1. In large pot, heat oil. 2. Add garlic and onion; saute until soft. 3. Add kale and saute, stirring until wilted. 4. Add 3 cups of broth, 2 cups of beans, and all of the tomatoes, herbs, salt and pepper. 5. Simmer 5 minutes. 6. In blender or food processor, mix remaining beans and broth until smooth. 7. Stir into soup to thicken. 8. Simmer 15 minutes. 9. Ladle into bowls and sprinkle with chopped parsley.
