Kale And Bean Soup Recipe

Name: Kale And Bean Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 tablespoon olive oil or 1 tablespoon canola oil; 6 -8 garlic cloves (crushed or minced); 1 large onion, chopped; 4 cups kale, chopped if fresh (you can use frozen 2 or 3 pkgs. or if canned use 2 to 3 cans); you can substitute spinach, swiss chard, mustard greens, cabbage, turnip greens, collard greens (these work well); 4 cups chicken broth or 4 cups vegetable broth; 2 (15 1/2 ounce) cans white beans; 1 (15 ounce) can tomatoes or 1 cup chopped tomato; 1 teaspoon dried thyme; 1 teaspoon rosemary; salt and pepper; 1 cup of chopped parsley

Servings: persons

1 tablespoon olive oil or 1 tablespoon canola oil
6 -8 garlic cloves (crushed or minced)
1 large onion, chopped
4 cups kale, chopped if fresh (you can use frozen 2 or 3 pkgs. or if canned use 2 to 3 cans)
you can substitute spinach, swiss chard, mustard greens, cabbage, turnip greens, collard greens (these work well)
4 cups chicken broth or 4 cups vegetable broth
2 (15 1/2 ounce) cans white beans
1 (15 ounce) can tomatoes or 1 cup chopped tomato
1 teaspoon dried thyme
1 teaspoon rosemary
salt and pepper
1 cup of chopped parsley

1
In a large pot, heat olive oil then add garlic and onion.
2
Saute these ingredients until soft.
3
Add kale and saute until wilted.
4
Add 3 cups of the broth, 2 cups of beans, tomatoes, herbs,salt and pepper.
5
Simmer 5 to 10 minutes.
6
Use a blender, or what have you, mix the remaining beans and broth until smooth.
7
I bet your asking why, its to thicken the soup.
8
Mix into soup.
9
Simmer for 15 to 20 minutes.
10
Serve it up in bowls and dress with parsley.
11
For Vegetarians use the vegetable broth.
12
Thanks for all the great reviews. All the substitutions and ideas are wonderful. I will try most of them myself. Again thanks. Gil2 ( www.Portuguese-recipes.com).

794

kcal

Calories

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Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1 tablespoon olive oil or 1 tablespoon canola oil, 6 -8 garlic cloves (crushed or minced), 1 large onion, chopped, 4 cups kale, chopped if fresh (you can use frozen 2 or 3 pkgs. or if canned use 2 to 3 cans), and more.

Yes, Kale And Bean Soup falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Kale And Bean Soup

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