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Kale and white Bean Soup

Kale and White Bean Soup

Serves 4 to 6

3 tablespoons olive oil

2 cloves garlic, minced or pressed

½ teaspoon ground fennel seeds

1 ½ cups chopped onion

1 medium potato, diced into ½ pieces

1 small carrot, chopped

1 small parsnip, chopped

1 ½ canned tomatoes

6 cups vegetable or chicken stock

2 bay leaves

1 tablespoon chopped fresh oregano or 1 teaspoon dried oregano

6-7 large leaves kale, chopped (3 to 4 cups)

¾ cup cooked or canned (rinsed, drained) white beans

Pinch of saffron, pinch of salt, pinch of black pepper

 

  1. Heat the olive oil in a large pot over medium-high heat.  Add the garlic and fennel seeds; cook, stirring constantly, for 2 minutes.  Add the potato, carrot, and parsnip and cook, stirring constantly, for 5 minutes.

 

  1. Add the canned tomatoes.  Pour in the stock.  Stir in the bay leaves and oregano.  Bring the mixture to a boil, then immediately reduce the heat so that it continues at a simmer.

 

  1. Add the kale and beans.  Simmer until the vegetables are just tender, 15 to 20 minutes.  Remove the pot from the heat; add the saffron.  Season with salt and pepper to taste.

 

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Onion, Garlic, Kale,