This is, in my opinion, the very best way to eat kale. I love this soup. And it has kale in it! Who would have thought? Greens are really good when you know how to prepare them. Thank you, Justin, for discovering this recipe.
I got this recipe from Cooking Light Magazine, and the only changes I made were to substitute the black beans with chickpeas, use less cannellini beans, and double the rosemary. I felt that chickpeas are a better match with Cannellini beans and kale. The recipe list may look long, but this is a quick soup to make (30 minutes, says the magazine), so it’s good for weeknights. Fresh rosemary is best (so fragrant and tasty!) but if you use dried, use half as much and add it earlier in the recipe. As a general rule, add dried herbs early and fresh herbs last.
Rosemary Kale Soup
3 tablespoons extra virgin olive oil
1 cup chopped onion
1/2 cup chopped carrot
1/2 cup chopped celery
2 minced garlic cloves
4 cups vegetable or chicken broth
7 cups (about 1 bunch) washed, chopped kale, with the thick stems cut off
1 can or 15 ounces Cannellini beans, rinsed and drained
1 can or 15 ounces chickpeas, rinsed and drained
1/2 teaspoon black pepper
1 tablespoon red wine vinegar
2 teaspoons chopped fresh rosemary (or 1 teaspoon dried)
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