As I mentioned in a couple previous posts, we've starting receiving a weekly produce box full of local, organic fruits and veggies. Last week, we had some kale in the box, which was very intimidating at first. It is a leafy vegetable, and looks and feels almost like it's fake plastic. I went to the internet to look for ideas, because I really had no clue! It turns out it is frequently used in soups. I found this recipe that sounded tasty, and added some of my own flavors to it to make sure it would be tasty. I've had some less than great recipe results lately, so I was really relieved when this turned out to be really tasty!
White Bean Soup with Kale
- 1 tbsp olive oil
- 8 garlic cloves, minced
- 1 medium yellow onion, chopped
- 4 cups raw kale, chopped (not the stems)
- 4 cups chicken broth, divided
- 1 (15 oz) can cannellini beans
- 1 (15 oz) can navy beans
- 1 (28 oz) can diced tomatoes
- 1/2 tsp dried thyme
- 1/2 tsp oregano
- 1 tsp basil
- Salt and pepper to taste
- 1 or 2 tbsp sherry cooking wine
- 1 package flavored, cooked chicken sauages (I used garlic and artichoke), sliced
Heat the olive oil in a stockpot or dutch oven. Add garlic and onion, and saute until onion is soft. Wash the kale, leaving small droplets of water. Add to pot and saute until deep emerald green, about 15 minutes.
Add 3 cups of the broth, 2 1/2 cups of beans, all the tomatoes, herbs. Simmer 5 mins.
In a blender mix the reserved beans and broth until smooth. Stir into the soup to thicken it. Add the sherry, and salt and pepper to taste. Simmer 15 more minutes, then add the sausage and cook until sausage is warmed through. Serve with Parmesan cheese on top, and crusty bread on the side.