Kale and Bean Soup
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Yield: 6 servings
This recipe comes from a family collection.Ingredients:
1 tablespoon of olive or canola oil6 to 8 cloves of garlic (crushed or minced)
1 large onion, chopped
4 cups fresh chopped kale (or 2 to 3 packages frozen)
3 cups, plus 1 cup chicken or vegetable broth
2 15-ounce cans white beans
1 large can stewed tomatoes
1 teaspoon dried thyme
1 teaspoon rosemary
salt and pepper to taste
Garnish: 1 cup chopped parsley
Instructions:
In a large pot, heat olive oil then add garlic and onion. Saute until soft. Add kale and saute until wilted. Add 3 cups broth, 1 can beans, tomatoes, herbs, salt, and pepper. Simmer 5 to 10 minutes.In a blender mix the remaining broth and beans until smooth. This will act as a thickener. Add to soup. Simmer for 15 to 20 minutes.
Serve in bowls and garnish with parsley.
This recipe was submitted by one of our readers and has not been tested by our food editors. We are not responsible for errors in this recipe, but if you find one, please let us know.
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