Recipe courtesy of: USA WEEKEND columnist Jean Carper
Original recipe located at: http://allrecipes.com/Recipe/Bean-Soup-With-Kale/Detail.aspx
After making the Zuppa Toscana last week, I still had quite a bit of kale left over. A quick search on allrecipes.com yielded this healthy and colorful soup.
AND this was actually a “Lunch with Loni” (+Loni’s husband). While most of my dinner items wind up being lunch the next day, this was actually eaten FOR lunch.
What a difference daylight makes (in the quality of a photo)!
- 1 tablespoon olive oil or canola oil
- 8 large garlic cloves, crushed or minced
- 1 medium yellow onion, chopped
- 4 cups chopped raw kale
- 4 cups low-fat, low-sodium chicken or vegetable broth
- 2 (15 ounce) cans white beans, such as cannellini or navy, undrained
- 4 plum tomatoes, chopped (I used 5 whole peeled tomatoes from a can)
- 2 teaspoons dried Italian herb seasoning
- Salt and pepper to taste
- 1 cup chopped parsley (I added a bit of dried parsley to the soup as it cooked, as I don’t have fresh parsley and never use it all before it goes bad, anyhow!)
- 1/4 teaspoon red pepper flakes (I like a little bit of a kick)
- 1 carrot, diced (adds another color to the soup, and I had one on hand I wanted to use)
- 2 turkey sausage links (I stock up on turkey sausage when it’s on sale at my deli department and I needed to start using it, it’s taking over my freezer)
- In a large pot, heat olive oil. Add garlic and onion; saute until soft. (I made it in the crock pot, but added the olive oil, onion, carrots, and sausage first before adding the other ingredients)
- Add kale and saute, stirring, until wilted.
- Add 3 cups of broth, 2 cups of beans, and all of the tomato, herbs, salt and pepper. Simmer 5 minutes.
- In a blender or food processor, mix the remaining beans and broth until smooth. Stir into soup to thicken. Simmer 15 minutes. (I left it on low for a few hours)
- Ladle into bowls; sprinkle with chopped parsley (I used grated romano cheese as my garnish).