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Bean and Kale Soup

Bean & Kale Soup

Kale is one of those ingredients that I didn’t know about growing up and now it’s the trendy “green” to cook and serve. I’ve experimented with many different kale recipes, both cooked and raw — with roasted delicata squash or in an Asian peanut dressing, respectively. It’s a form of cabbage so it has a great crunchy texture and meaty quality. Since I’ve been into cooking soups lately I decided to try a bean and kale soup, adapted from a Cooking Light recipe.

Chunky vegetables are the key to making a soup feel like a meal! I love big chunks of veggies and always end up doubling the veggie count for recipes. I chopped up several carrots, celery and onions to make the soup heartier. I find that these types of soups need a lot of salt and the rosemary gives it a great flavor. If you want a thicker soup you can try adding in a potato or two, although I think it’s perfect the way it is — especially on a cold, winter day.

Bean and Kale Soup
Adapted from Cooking Light

2 tbsp. olive oil
2 cloves garlic
2 onions
4 carrots, chopped
4 celery stalks, chopped
6 cups chicken stock
1 bunch stemmed kale
3 cans no-salt white beans (I used navy and black eyed peas as this is all I had in the pantry)
Black pepper
Salt
2 tbsp. red wine vinegar
1 tbsp. chopped fresh rosemary

1. Heat dutch oven over medium heat with oil. Add onion, carrots and celery. Saute for 5-6 minutes. Stir in 1/2 teaspoon salt and garlic and cook for a minute or two. Stir in 5 cups broth (I used chicken but could use veggie) and kale. Bring to boil, cover and reduce heat.  Simmer 3-4 minutes until kale is tender.

2.  Place half of the beans and remaining 1 cup of stock in blender or food processor. Process until smooth.  Add mixture and remaining beans to dutch oven. Salt & pepper soup to taste. Bring to a boil, reduce heat and simmer 5-6 minutes.  Taste to make sure enough salt and pepper were added then stir in vinegar and rosemary.

    3 Comments

    1. Moira says:

      I love chunky soups like this where you add greens at the end of cooking. I only put the greens in the portion that will be served immediately. When reheating, I’ll put a big handful of spinach or arugula at the bottom of the bowl before I stick it in the microwave – usually comes out just right.

    2. Julie says:

      Great idea! I’ll have to try this next time around! Thanks for the tip.

    3. Julie says:

      The next time I made this soup I added in the rind from a block of parm-regg. It made the soup much more hearty and rich.

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