Kale Soup
Servings: 4 people
- 2 tablespoons (2 tablespoons) extra virgin olive oil
- 1 large (1 large) onion chopped
- 2 medium (2 medium) carrots chopped
- 1 rib (1 rib) celery chopped
- 3 cloves (3 cloves) garlic pressed
- ½ teaspoon (½ teaspoon) dried rosemary or 1 sprig fresh rosemary
- ½ teaspoon (½ teaspoon) dried thyme or 4 sprigs fresh thyme
- 2 cans (15 ounces each) (800 grams) crushed tomatoes
- 1 large (1 large) potato 10 ounces/300 grams, cut into bite-size pieces
- 4 cups (1 liter) vegetable broth or more for a thinner soup
- 3 cans (15 ounces each) (720 grams) cannellini beans drained, or 4½ cups cooked beans
- 1½ teaspoons (1½ teaspoons) salt
- ⅛ twists (⅛ twists) black pepper
- ¼ teaspoon (¼ teaspoon) red pepper flakes
- 7 ounces (200 grams) kale leaves chopped into bite-size pieces
- Heat 2 tablespoons extra virgin olive oil in a large pot.Add 1 large onion, 2 medium carrots, and 1 rib celery, all chopped. Season with a pinch of salt, and sauté gently for 5 to 10 minutes.Add 3 cloves garlic (pressed), ½ teaspoon dried rosemary, ½ teaspoon dried thyme, and ¼ teaspoon red pepper flakes, and sauté one more minute.
- Add 2 cans (15 ounces each) crushed tomatoes and 1 large potato (diced).Now add 3 out of 4 cups vegetable broth, and 2 out of 3 cans (15 ounces each) cannellini beans.Blend the remaining 1 cup of vegetable broth with the remaining 1 can of cannellini beans and add the resulting cream to the soup.Season with 1½ teaspoons salt and ⅛ twists black pepper, bring to a boil and simmer for 20 minutes.
- In the meantime, separate 7 ounces kale leaves from the stems and chop them into bite size pieces.Add kale to the soup and finish cooking 10-15 more minutes, or until tender.
- Serve with a drizzle of extra virgin olive oil, freshly cracked black pepper, and a slice of toasted bread. Grated or shaved parmesan is optional.Louise also likes adding a dollop of Greek-style or non-dairy yogurt. I sometimes stir in a splash of balsamic vinegar.
