Saturday, July 21, 2007

Bean Soup with Kale

1 Tbs olive or canola oil
6 to 8 large garlic cloves, crushed or minced
1 medium yellow onion, chopped
4 cups chopped raw kale or spinach (or 10 oz frozen)
4 cups chicken or vegetable broth
2 15 oz cans white beans, undrained (about 3 cups)
4 plum tomatoes, chopped
2 tsp dried Italian herb seasoning. ( or 1 tsp each dried thyme and rosemary)
salt and pepper to taste
1 cup chopped parsley

In a large pot, heat olive oil. Add garlic and onions, saute until soft. Add kale and saute, stirring until wilted. Add 3 cups broth, 2 cups of beans, all of tomato, herbs and salt, and pepper. Simmer 5 minutes. In a blender or food processor, mix remaining beans and broth until smooth. Stir into soup to thicken. Simmer 15 minutes. Ladle into bowls, stir in parsley.

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