White Bean and Kale Soup
- Ready In:
- 2hrs
- Ingredients:
- 13
- Serves:
-
6
ingredients
- 5 cups vegetable broth
- 6 -8 garlic cloves, peeled and diced
- 1 teaspoon vegetable oil or 1 teaspoon olive oil
- 6 cups kale, roughly chopped
- 1 (15 ounce) can tomatoes (diced with juice)
- 2 cups dried great northern beans, soaked overnight, drained and rinsed
- 3 teaspoons italian seasoning
- 1 teaspoon ground thyme
- 1 bay leaf
- 1⁄2 cup dry red wine
- salt (to taste)
- cracked black pepper (to taste)
- pecorino romano cheese (grated, as garnish)
directions
- In a large pot sauté garlic in oil until brown.
- Add broth, beans, Italian seasoning, bay leaf to pot.
- Bring to boil.
- Cover and reduce heat to low.
- Simmer for 1 ½ hours.
- Remove bay leaf.
- Add tomatoes, thyme, salt, pepper, and red wine.
- Bring back to boil then reduce heat to a simmer.
- Cook uncovered for 10-15 minutes.
- Add kale and simmer until wilted.
- Ladle into bowls and garnish with grated Pecorino-Romano cheese.
- Enjoy!
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RECIPE SUBMITTED BY
I’m a single gal in my mid-20’s, raising 2 cats and a horse. A lacto-(sometimes ovo)-vegetarian since 1996 (childhood rebellion run wild), I work or volunteer for various local boutique wineries & vineyards in Northern California.
I use locally grown, organic produce whenever possible. I don't own a microwave or a food processor - probably because my kitchen is too small to fit them in! It also lacks a dishwasher, so any meal that is easy to clean up is a plus.
At age 18, I underwent a 16 level spinal fusion with titanium rods to correct idiopathic scoliosis, which left uncorrected, would have put me in a wheelchair. Since then I have been in 3 car accidents, one of which shattered my left hand (rebuilt) and triggered fibromyalgia.
When not working or cooking, I ride and train horses, paint badly (acrylic), play the guitar and piano, garden (organic), collect books and try to improve my calligraphy.