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

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