Kale & White Bean Soup

 

 

White bean soup is the perfect recipe for the post-Thanksgiving slump: nourishing, but at the same time richly flavored, comforting, and filling.  Kale is one of the healthiest things you can eat.  It is packed with vitamins and nutrients but low in fat, sugar and carbohydrates.  Kale is a little strong by itself but great added to soups and scrambled eggs or a quiche. 

Ingredients

• 1 pound kale, stems removed and leaves washed
• 2 tablespoons olive oil
• 1 onion, chopped
• 2 cans cannellini beans, (14.5 ounces each), drained and rinsed
• 4 cups water
• 2 cups chicken stock, or reduced-sodium canned broth
• Salt and pepper
• Grated Parmesan cheese, (optional)

Directions

1. Cut or tear the kale into 1/2-inch strips. In a medium saucepan, heat 1 tablespoon oil over medium-high heat. Add onion, and cook until softened, about 5 minutes.
   
2. Add about half of the beans, and lightly mash with a fork. Add water and stock, and bring to a boil. Stir in kale, remaining beans, 1 teaspoon salt, and 1/4 teaspoon pepper. Partially cover, reduce heat, and simmer until kale is tender, about 25 minutes.  Sprinkle cheese on top, if desired.
   
    NOTE:   If you simply must add meat this is good with chopped ham or sausage bits.