This recipe is one of my favorites. It's so quick and easy and is super satisfying. Usually I make a big pot of soup on Sunday and freeze it individual one cup containers. We then have a nice single serving of soup that we can eat for lunch or dinner throughout the week. Pair this soup with a microgreen salad and piece crusty bread topped with goat cheese.
1 tablespoon olive oil
8 large garlic cloves, minced
1 medium yellow onion, chopped
4 cups chopped raw kale (all types of kale work for this recipe)
4 cups chicken or vegetable stock (homemade stock is best)
2 (15 ounce) cans white beans, such as cannellini or navy, rinsed and drained
4 plum tomatoes or 2 large slicing tomatoes, chopped
2 teaspoons dried Italian herb seasoning
Salt and pepper to taste
1 cup chopped parsley
1. In a large pot, heat olive oil over medium heat. Add garlic and onion; saute until soft. Add kale and saute, stirring, until wilted.
2. Add 3 cups of broth, 2 cups of beans, and all of the tomato, herbs, salt and pepper. Simmer 5 minutes.
3. In a blender or food processor, mix the remaining beans and broth until smooth. Stir into soup to thicken. Simmer 15 minutes. Ladle into bowls; sprinkle with chopped parsley.
*Adapted from http://allrecipes.com/recipe/bean-soup-with-kale/
Each week we'll post a recipe using an ingredient that you can buy from us at the farmers market on Saturday. Some recipes are original creations and some are modified from our favorite websites and cookbooks. Most of the meat we use is from our farmers friends. We encourage you to source your ingredients from local producers, especially those selling at the farmers market. For more recipe ideas, check out our Recipe Archives or join our Recipe Swap Facebook group.