Free Recipes at rubyglen.com!
Kale And Bean Soup
1 Tbsp. of olive or canola oil
6 to 8 cloves of garlic ( crushed or minced)
1 large onion, chopped
4 cups of kale chopped if fresh ( you can use frozen 2 or 3 pkgs. or if canned
use 2 to 3 cans )
4 cups of chicken or veggie broth
2-15 oz. cans of white beans, any kind
1 can of stewed tomatoes or chopped fresh tomatoes
1 tsp. dried thyme
1 tsp. rosemary
salt and pepper to taste
1 cup of chopped parsley
In a large pot, heat olive oil then add garlic
and onion. Sauté these ingredients until soft. Add kale and sauté
until wilted.
Add 3 cups of the broth, 2 cups of beans,
tomatoes, herbs, salt and pepper. Simmer 5 to 10 minutes.
Use a blender, or what have you, mix the
remaining beans and broth until smooth. I bet your asking why, its to
thicken the soup. Mix into soup. Simmer for 15 to 20 minutes.
Serve it up in bowls and dress with parsley.
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