I was a little skeptical about a kale soup. It sounded just a little too… healthy. But I ended up loving this.
Each week when we receive our CSA, the nonprofit who provides it highlights an ingredient and a recipe for that ingredient. This week was kale, which I found out is rich in antioxidants and vitamins K, A, and C.
Since I had a ton of greens (it’s that time of year!), I decided to go ahead and try out the kale and white bean soup recipe that the CSA people shared with us. I followed the instructions but halved the amount.
I thought it was a very delicious soup, especially when I dipped a hunk of baguette in it. It has a vegetable Italian -ish flavor, maybe kind of like a minestrone. And it didn’t occur to me until after I made it, but this dish is both vegan and gluten-free, so if you have dietary restrictions, this is a great option. Though if you want to substitute chicken broth for the vegetable broth, you certainly could.
I added in a tablespoon of flax seed, which adds fiber and serves as a thickener. It’s not necessary though, so if you’re not into it, just leave it out.
The recipe called for white beans, and had I planned on making a trip to the grocery store, I probably would have used white beans, Great Northern, cannelini, or something like that. But since I had everything else and didn’t want to go out, I just substituted garbanzo beans (chickpeas). You can use whatever variety of beans you prefer.
I had a big bowl of it for dinner, and there’s probably enough left for 2 or 3 more bowls.
Buon appetito!
Kale & White Bean Soup from Community Nutrition Partnership
1/2 Tablespoon olive oil
4 garlic cloves, minced
1/2 onion, chopped
2 cups kale, chopped
2 cups vegetable stock
1 can white beans
2 tomatoes, diced
1 teaspoon Italian seasoning
1 Tablespoon flax seed (optional)
salt and pepper, to taste
Heat oil in a large stock pot. Add garlic and onion; saute until fragrant. Add kale and stir frequently until wilted.
Add about half the broth and half the beans. Also add all of the tomatoes, seasoning, salt and pepper. Simmer 5 minutes.
Meanwhile, use a blender, food processor, or fork to mix the remaining broth and beans until smooth. Stir into soup to thicken. Simmer 15 minutes. Serve hot.
Linking up with:
YOLO Mondays from Still Being Molly and Lipgloss and Crayons
Monday Meet Ups from Covered in Grace
Market Yourself Monday from Sumo’s Sweet Stuff
Your Great Idea Link Party from Or So She Says
Wine & Plum 