Adapted from thekitchn.com recipe for Lemony Tuscan White Bean and Kale Soup
I made this recipe today because I wanted to eat something super healthy and I thought Benji might like it. We both LOVED it. And that shocked me because this did NOT look like something I would ever love! I am going to try to make this at least once or twice every week for a super healthy and light dinner.
1 bunch organic curly kale (Whole Foods is the best), washed well, and roughly chopped (I don’t use the large vein)
3 cans organic Whole Foods brand navy beans (rinsed well and drained)- (mash half of the beans in one can)
about 1 cup freshly grated parmesan cheese (like 2 -3 oz.)
1 1/2 quarts organic chicken broth or vegetable broth (best is Swanson’s)
about 5 garlic cloves, minced
1 med- large onion, diced
3 carrots sliced thinly, but not paper thin
1 large stalk celery, chopped
1/2 tsp. Italian seasoning
about 2 T. lemon juice (I didn’t have a lemon, so I used the frozen Minute Maid lemon juice)
1 1/2 tsp. kosher salt to start
freshly cracked black pepper
about 1 heavy tsp. crushed red pepper flakes
about 2 -3 T. extra virgin organic olive oil (I use Trader Joe’s organic Spanish extra virgin) for sautéing the veggies
Directions:
In a medium size pot (I use my enameled cast iron), pour the olive oil.
Put in the crushed red pepper flakes, and the chopped onion. Cook till transparent.
Add the carrots and the celery, and sauté a few minutes.
Add the garlic, and sauté.
Add kosher salt and black pepper (lots of grinds)
Pour in the chicken broth.
Dump in the drained beans and the mashed beans.
Add the Italian seasoning.
Simmer for about 10 min. – covered is fine.
Add the parmesan.
Simmer another 15 min. on lowest heat covered.
Take cover off, and throw in the chopped kale.
Cook gently another 5 min. or so until kale is wilted.
Add the lemon juice when you are finished with the cooking and additional salt and pepper and crushed red pepper flakes to taste.
