White beans and kale soup
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | cups | Dry white beans, cannellini (white kidney) OR |
| 2 | cups | Dry great northern beans |
| 4 | cups | Shredded cabbage |
| 4 | cups | Chopped kale |
| 1 | tablespoon | Olive oil |
| 1 | large | Onion, chopped |
| 3 | larges | Cloves garlic, minced |
| 2-3 Carrots, sliced into thin circles (not too large carrots) | ||
| Italian Parsley, chopped | ||
| Freshly grated Romano or | ||
| 3 | mediums | Red or white skin potatoes, cut into 1/2 inch cubes |
| 2 | cans | Chicken broth (15 oz. ea.) |
| 1 | tablespoon | Tomato paste |
| 1 | teaspoon | Red or white wine vinegar |
| ½ | teaspoon | Salt |
| ¼ | teaspoon | Cayenne pepper |
| Freshly ground black pepper | ||
| 1 | teaspoon | Dried basil |
| ½ | teaspoon | Thyme Parmesan cheese |
Directions
TOPPINGS (OPTIONAL
Soak the beans overnight. Drain and recover with water, cover, simmer for 45-60 minutes or until beans are tender. Drain the beans, saving 3 cups of the water. Set aside. Shred the cabbage coarsely and chop the kale, setting them both aside. In olive oil, saute the onion until wilted, add the garlic and saute, but don't brown. Add the cabbage, carrots, potatoes, broth, tomato paste, wine vinegar and seasonings. Cover and simmer for about 30 minutes. Meanwhile, in a blender, puree half the beans with the 3 cups of bean water. After the 30 minutes, add the whole beans and the puree to the soup. Simmer until the potatoes are tender, adding extra water and salt or ground pepper, if necessary. Just before serving stir in the kale for a minute or two, just until it wilts. SOURCE:* Mother Earth News magazine, Feb/Mar 1995 POSTED BY: Jim Bodle 1/95 Submitted By JIM BODLE On 01-25-95