[White Bean Soup with Kale]
Source: Times Colonist
This hearty soup is filled with nutritious kale and beans. If desired, you could sprinkle the soup with a little freshly grated Parmesan cheese just before serving.
Ingredients
- 2 tablespoons olive oil
- 1 medium onion, finley diced
- 1 small to medium yellow bell pepper, finely diced
- 1 to 2 garlic cloves, minced
- 3 tablespoons tomato paste
- ½ to 1 tsp dried basil or oregano
- 5 cups vegetable or chicken stock
- 1 (19 oz.) can white kidney beans, drained well, rinsed and drained well again
- 2 cups coarsely chopped kale (about 3 to 4 leaves, tough lower stem trimmed off)
- - salt and freshly ground black pepper to taste
Directions
1. Heat the oil in a pot set over medium heat. Add the onion, bell pepper and garlic and cook 3 to 4 minutes. Mix in the tomato paste and basil or oregano and cook 2 minutes more. |
2. Add the stock, beans and kale, bring to a gentle simmer and simmer 10 minutes, or until the kale is tender. Season the soup with salt and pepper and serve. |
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