Kale & Bean Soup
Total TimePrep: 20 min. Cook: 70 min.
Makes8 servings (2-1/2 quarts)
Good! Not my husband's favorite due to the kale but it makes for a healthy lunch or supper. I made half a batch but used the whole can of beans (not drained or rinsed) and then didn't bother to process. I did use chicken broth as I'm not a fan of most veggie broth , smoked paprika (gives it a "meaty" flavor and increased the Italian seasoning (I love the Penzey's blend). Not a problem that I will be eating the leftovers :-)
Absolutely delicious! I always use vegetable stock rather than broth for a thicker flavor. I added a can of green chilies, celery, and doubled the italian seasoning. Served with crusty garlic bread for dinner and now can't wait for lunch!
Hearty bean soup is always great on a cold day; adding kale and tomatoes perks it up a lot. This recipe works fine with chicken broth instead of vegetable broth. For a little spicier version, substitute some fire-roasted diced tomatoes for the regular kind.
This was excellent. My husband wants me to make it when our daughters and their families come to visit
This is such a delicious and tasty soup. My kids and husband loved it. I used chicken broth instead of the vegetable broth and it was great.
This soup was SO good! I'll definitely be making it again!
Oh Beth, you're my sister from a different mister. This is my 'go to' pick me up soup recipe. Kale and white beans just 'go together'. Like cabbage and tomatoes lol. Anyway, this is the best soup base and I change it up now and then by adding some Penzey's Turkish seasoning or Penzey's Sweet or Smokey Paprika. I would like to add that lemon zest and kale also go well together and I often use a teaspoon of lemon zest to this base recipe . Sometimes the most subtle addition adds a whole new dimension. Thank you for sharing.....I was surprised to find 'my secret soup recipe' here. ;)
This soup was simply awesome. I did not expect the gourmet result from a soup so very simple to make. Just the smell as it simmered told me it was going to be great soup. I did also add a small can of Rotel tomatoes for a punch and 2 stalks of celery, but I will say this is one of the heartiest, vegan soups I have ever made and it will now be on my favorite list.
I made this soup twice, it is good. Hearty and warming. I changed it a bit the second time. I added 1/3 cup quinoa, used tomato/vegetable juice for 1 1/2 cups of the broth and doubled the Italian Seasoning. I made one batch totally vegan for a friend who is taking her husband in for chemo. We filled her freezer with quick healthy dinners. I used on hand chicken broth for the batch for todays supper. This does freeze well.
Made this when I first found it in CW magazine, and loved it! Can't wait to make again, now that I found back the recipe and pinned it!