2cups(½liter)vegetable brothadd more if you like a thinner soup
2cans (15 ounces each)(800grams)crushed tomatoes
2cans (15 ounces each)(480grams)cannellini beansdrained and rinsed or 3 cups cooked beans
1½teaspoonsalt
2twistsblack pepper
¼teaspoonred pepper flakes
7ounces(200grams)kalechopped into bite-size pieces
If you use whole kale leaves, we recommend separating the leaves from the woodier stems.Then chop the leaves into bite-size pieces and set them aside.
Heat 2 tablespoons extra virgin olive oil in a large pot, add 1 large onion, 2 medium carrots, 1 rib celery, all coarsely chopped, and sauté for 5 minutes stirring occasionally.Add 3 cloves garlic (pressed), ½ teaspoon dried rosemary, and ½ teaspoon dried thyme, and cook for 1 more minute.
Add 2 cups vegetable broth, 2 cans (15 ounces each) crushed tomatoes, and 2 cans (15 ounces each) cannellini beans. Season with 1½ teaspoon salt, 2 twists black pepper, and ¼ teaspoon red pepper flakes, bring to a boil then lower the heat and simmer for 15 minutes.
Blend about 2 cups of soup with an immersion blender or with a standing blender.
Add 7 ounces kale (chopped) and simmer for a few more minutes or until the kale is tender.Taste and adjust for salt. Add more broth or water if you like your soup thinner.
MAKE IT A MEAL
Kale soup is a fulfilling and nourishing recipe you can have as a main meal sided with bread or grains.Serve it in a bowl with a thick slice of crusty bread, toasted, brushed with garlic, and drizzled with good quality extra virgin olive oil.You can sprinkle with grated parmesan cheese or non-dairy parmesan.Alternatively, you can top it with a dollop of Greek-style yogurt or non-dairy yogurt and a squeeze of lemon juice.