TKT: White Bean & Kale Soup

A couple weeks ago, I went to lunch with my friend Samantha and we checked out Lady Gregory in Andersonville. My teeth were sore and achy from a recent braces adjustment so soup was looking like the only edible thing on the menu. The Cavelo Nero piqued my interest.

Cavalo Nero is Italian for lacinato kale, otherwise known as dinosaur kale. To me, kale is a garnish. I’d rather eat spinach. Or pizza. Or ice-cream. But this soup was tasty and delicious enough for me to attempt to make it at home. It also is super healthy and can be made vegan or vegetarian. But I ain’t about that life, so I used chicken broth.

After poking around Pinterest, I found three recipes I used as inspiration for my version.

The White Bean and Kale soup on Culinaryhill.com provided the base of my recipe. Meggan’s version gave me a general idea of basic ingredients and how to assemble the soup. This version also used mashed beans in order to thicken the soup without the use of a roux.

Forkknifeswoon.com’s Lemony Kale and White Bean soup gave me ideas for the types of herbs and spices I could use to add flavor to the base. Sidebar: what is up with the price of lemons and avocados right now? A regular size lemon was $1.25 the last time I went to the grocery store and a haas avocado is $1.99!

And finally, I came across a recipe for White Bean Puttanesca at andiemitchell.com. This recipe gave me a sense of other vegetables and ingredients that could pair well with the kale and beans.

Before I delve into the details, I’m just going to say that even though this soup turned out really flavorful and delicious, it is hella cruciferous…translation: bloat and gas city, baby. Maybe if I knew more about kale and trendy health food in general, I would have known that 1 cup of torn kale leaves was enough for the soup, and not “enhance” the recipe by adding 3 more cups. The recipe has been adjusted accordingly, lol.

INGREDIENTS:

  • 2 cans chicken broth (or vegetable broth)
  • 2 cans canelli beans (other beans work as well), drained but not rinsed
  • 1 can Tomato, Okra, Corn medley (found at Aldi) or can mixed vegetables
  • 1 cup kale, torn
  • 1 small onion, diced
  • 1 tbsp. minced garlic
  • 1 tbsp. Italian seasoning
  • 1 tbsp. butter
  • 1 tbsp. olive oil
  • 1 boullion cube
  • garlic bread

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DIRECTIONS:

Dice the onion.

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Take one can of beans, mash it and set aside.

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Tear and rinse the kale pieces. Open the canned pantry items.

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Heat the olive oil into the bottom of a stock pot and add the onions. Cook until almost translucent. Add the butter, garlic, and Italian seasoning. Cook until the onions have browned.

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Add the broth, one can of water, boullion cube, mashed beans, and canned vegetables.

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Bring to a boil and stir in the kale.

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Lower the heat and simmer for 15 minutes.

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Prepare and bake the garlic bread. Serve soup with garlic or any crusty bread.

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White Bean & Kale Soup

  • Servings: 6
  • Difficulty: easy
  • Print

A healthy, meatless option, full of protien and fiber...if you're into stuff like that.


Ingredients

  • 2 cans chicken broth (or vegetable broth)
  • 2 cans canelli beans (other beans work as well), drained but not rinsed
  • 1 can Tomato, Okra, Corn medley (found at Aldi) or can mixed vegetables
  • 1 cup kale, torn
  • 1 small onion, diced
  • 1 tbsp. minced garlic
  • 1 tbsp. Italian seasoning
  • 1 tbsp. butter
  • 1 tbsp. olive oil
  • 1 boullion cube
  • garlic bread

Directions

  1. Dice the onion.
  2. Take one can of beans, mash it and set aside.
  3. Tear and rinse the kale pieces. Open the canned pantry items.
  4. Heat the olive oil into the bottom of a stock pot and add the onions. Cook until almost translucent.
  5. Add the butter, garlic, and Italian seasoning. Cook until the onions have browned.
  6. Add the broth, one can of water, boullion cube, mashed beans, and canned vegetables.
  7. Bring to a boil and stir in the kale.
  8. Lower the heat and simmer for 15 minutes.
  9. Prepare and bake the garlic bread.
  10. Serve soup with garlic or any crusty bread.

NOTES


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