Kale and White Bean Soup

Kale and Cannellini Bean Soup
Note: 

I couldn't be happier to get back into the swing of green since the sugar-laden holidays with a warm bowl of savory soup!  This is my go-to soup this winter - I saw a version of it in Sunset magazine, then had a bowl of something similar at one of my favorite restaurants, the fabulous Full of Life Flatbread, a couple of weekends ago.  Seems like wintery greens are on everyone's menu!

Keep in mind that you can mix it up by using different kinds of kale - I don't have a favorite, I'm still trying them all.  You can also add some cooked veggies like carrots, squash or potatoes, depending on your taste.  I occasionally usually have mine with a thick piece of toast to dunk in the broth. Mmmm...

Despite the fact that kale is packed with enough vitamin C, A, K and B6 to make it a nutritional powerhouse, not to mention cancer-fighting properities, magnesium, copper, potassium, iron, manganese, and phosphorus (that's a mouthful!); people still can't get past the bitter taste of raw kale.  Not to worry - sauteing for just a few minutes with garlic and onions subdues the flavor, and before you know it,  you'll be be a fan of this queen of greens!

 

Tools needed: 
large saute pan, large pot
Time: 
45 minutes
Ingredients: 
2 bunches kale (any kind), washed and sliced thinly, crosswise
1 large (or two medium) yellow or sweet onion, peeled and cut into thin strips
~4 tbs olive oil
2 - 2.5 quarts vegetable broth
3 cups cooked white cannelini (white or Great Northern) beans, or 2 15oz cans (rinsed)
6-8 cloves garlic, peeled and chopped
1/2 tsp red chili powder
1/2 tsp black pepper
1 tsp paprika
1 tbs sage leaves (dried sage is fine, too)
Directions: 
  1. Heat broth in large pot over low heat.
  2. Heat 1-2 tbs olive oil in saute pan to medium heat, add onion and cook until they start to brown, add oil as needed.
  3. Add a bit more olive oil and garlic.  Cook until fragrant, about 2 minutes over medium heat.  Be careful not to burn or brown the garlic.
  4. Add a bit more olive oil and kale and move around the pan until it starts to soften, about 3-5 minutes.  Cover and turn off heat.
  5. When broth is simmering, add beans and other ingredients.  Stir to incorporate ingredients together in broth.  Add more broth (or water) if needed to cover all ingredients. Bring to a simmer again, test greens for tenderness before serving.
  6. Season more to your desired taste.

NOTE: One recipe I came across suggested to remove the ribs and stems of the kale, I usually keep them.  Some varieties might be a little tough for some tastes, so use your discretion.

Serves: 
4-6

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