Updated Thursday, May 8th, 2003
Yield: 8 to 10 servings
This recipe for Hearty Kale, Bean, and Zucchini Soup is nice change from ordinary soups and stews and a real crowd pleaser.
Rinse the beans and soak in water to cover for several hours or overnight. Drain, rinse again, and put into a soup kettle. Add the onions, garlic, and stock. Bring to a boil, reduce the heat, and simmer for 1-1/2 hours, or until the beans are cooked through but still retain some texture. Add the tomato sauce, kale, and zucchini. Bring to a boil and cook, stirring constantly, for 2 to 3 minutes, depending on how much texture you like. Add the cilantro. Taste, and season with salt and pepper.
Variation: Add 1/4 pound sliced, cooked kielbasa or other smoked sausage before serving.
In this issue: Summer Off the Beaten Path
Comments maybe edited for length and clarity.
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