Saturday, October 11, 2014

Kale soup

I found a hearty kale soup recipe the other day that fit my needs perfectly, because its fast to make on a week night after work. I had the curly-leaf kale, some carrots, potatoes, onions and beans on hand, plus a nice fresh loaf of French bread. Soup makings if I ever saw it!

I pretty much followed this recipe, except I only used the one kind of bean (red kidney beans) and added some cooked, diced brat sausage chunks. I also did not bother to blenderize the beans that were leftover from another meal. I flavored the broth with fresh rosemary and mint, and some red wine vinegar, and it had a nice degree of complexity for all of its simplicity.

An added bonus was having enough soup to take to work the next day!

 Two-Bean Soup with Kale | -

Kale Soup

2 Tbs Olive Oil

2 Tbs butter

1/2 onion, chopped

2 ribs celery, chopped

3 carrots, peeled and diced

1/2 tsp salt

2 cloves garlic, smashed

4 Cups water

2 tsp vegetable or chicken boullion

5 small red potatoes, diced into bite-sized chunks

1 15oz. can red kidney beans, undrained

1 large bunch kale, chopped

2 links cooked chorizo or other sausage, diced

1/2 tsp fresh ground black pepper

1 Tbs. red wine vinegar

1 tsp fresh rosemary and mint leaves, minced

Cooking directions:

Boil potatoes in water with boullion added for 15 minutes. Meanwhile, saute onions, celery and carrots (mirepoix) in olive oil and butter until onions are translucent. Add salt, garlic and rosemary and cook for one more minute until fragrant. 

Add mirepoix to potato pot; then using the same saute pan, saute the chopped kale for 2-3 minutes until it just begins to wilt.  Add the kale to the soup pot, along with kidney beans, red wine vinegar, mint, and sausage. Season with fresh ground pepper to taste.

Serve with hot, buttered French bread slices and a glass of your favorite wine.

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