|Kale and White Bean Soup|
Kale and White Bean Soup
Serves 4 to 5
1 lb. kale*, trimmed and thoroughly washed
2 Tbsp. olive oil
1 medium onion, coarsely chopped
2 carrots, peeled and cut into a small dice
1 Tbsp. fresh rosemary, chopped, (or 1 tsp. crushed, dried rosemary)
1 tsp. dried oregano, crushed
2- 15 oz. cans white beans, drained and rinsed (use any white bean such as navy or cannellini)
4 cups of vegetable broth
2 cups water
Salt and pepper to taste
*Note: Spinach or Swiss Chard can be substituted for the kale.
1. Thoroughly wash kale to remove any dirt or grit. Remove stems and thick veins. Tear or cut leaves into ½ inch pieces.
2. In a large pot, heat the oil over medium-high heat. Add onion and carrots, rosemary and oregano; cook until softened, about 5 to 7 minutes.
3. Add half of the beans to the pot; mash them with a fork (this will help thicken the soup).
4. Add broth and water; bring to a boil. Add kale, the rest of the beans, salt and pepper. Cover with lid slightly tilted, reduce heat, and simmer until kale is tender, about 25 to 30 minutes. Adjust seasonings if necessary.
5. Serving suggestions: Drizzle a little extra olive oil after ladling the soup. Serve with toasted slices of a hearty bread, sprinkled with Parmesan cheese, if desired.