Bean and Kale Soup

source recipe

I took many liberties with this. Cooking times can also be very approximate.

Original ingredients:

  • oil for sauteeing
  • 8 large garlic cloves, crushed or minced
  • 1 medium yellow onion, chopped
  • 4 cups chopped raw kale
  • 4 cups chicken broth [I used less for a stew-like texture.]
  • 2 (15 ounce) cans white beans, such as cannellini or navy, undrained [I used pinto, because that’s what we had.]
  • 4 plum tomatoes, chopped
  • 2 teaspoons dried Italian herb seasoning [I threw in a random mix of basil, thyme, oregano, garlic powder, in addition to rosemary-sage herb salt.]
  • Salt and pepper to taste
  • 1 cup chopped parsley [I didn’t have fresh, so I food-processed a smaller amount of frozen parsley together with the beans.]

Additional ingredients – not required :~)

  • frozen peas, tossed in towards the end (very nice)
  • shitake mushrooms, soaked in hot broth and chopped (add the broth as well)
  • chicken better-than-bouillion dissolved in a bit of water (for extra flavor)
  • tomato paste dissolved in a bit of water (extra flavor)
  • a little miso paste (extra flavor)
  • a little soy sauce (extra flavor)
  • parmesan rind (extra flavor)
  • 2 eggs, added raw towards the end and quickly mixed in
  • grated parmesan (topping at the table)
  • hot sauce (topping at the table)
  • sourdough bread (topping at the table – drop pieces into soup or eat on the side)