Kale & White Bean Soup

By · October 23, 2013 · Dieting Farmer's Market Healthy Eating Lose Weight Nutrition Soups Uncategorized Weight Loss Wellness · Leave a comment

With the temperatures starting to dip a bit every day, nothing prepares you for the bounty of fall like a warm bowl of soup.

1 onion chopped
2 large carrots diced
2 celery stalks diced
1/4 cup chopped bacon, Canadian bacon, or pancetta

2 cloves garlic minced

1 TBL. Olive oil

2 TBL. Chopped fresh rosemary or 3 sprigs of fresh thyme (you can use dried as well, use only 1 TBL.)

2 tomatoes diced, or 3 whole canned tomatoes diced

2 quarts vegetable or chicken stock

2-4 cups chopped Kale

2 15 oz. cans of cannellini beans, drained

Salt & pepper

Garnish:
Grated pecorino Romano or Parmesan cheese

Heat a large heavy soup pot on medium high.  Add the olive oil to heat.   Add onion, carrots, celery, and bacon or pancetta. Sauté the ingredients until the onions are translucent, add garlic and rosemary or thyme, sauté for a minute.  Add kale and 2 cups of stock.  Partially cover and let the kale cook down for about 10 minutes.  Add the remaining stock and the beans, cook until carrots are tender – 10 minutes more.  Season to taste with salt and pepper. Garnish with freshly grated cheese and toasted bread if you’d like.

Serves 8 – 10

Recipe by Rose Hattabaugh

No comments yet.

Leave a Reply