Monday, February 15, 2010

Vegetarian Kale Soup

This is what I just finished making, and I just had a bowl of the broth. It was delicious, and super salty, maybe reduce the amount of bouillon. I will be eating the soup including vegetables tonight for dinner.

This combines the Caldo Verde soup recipe and the Vegetarian Kale Soup


2 tbsps of olive oil

1 onion chopped

2 sticks of celery chopped

1 clove garlic minced

6 small potatoes, peeled, cubed

2 carrots, cubed

8 cups of water

6 tsps of vegetable bouillon

1 (19oz) can of rinsed cannellini beans (or I chose chick peas)

1 tbsp fines herbes or Italian seasoning

1 tbsp parsley flakes

1 bunch of kale, rinsed, chopped (remove stems)

fresh ground pepper to taste


In a large pot over medium heat, cook onion & celery in 2 tbsps of olive oil (not extra virgin, just regular olive oil) for 2 minutes. Add minced garlic, stir for 1 or 2 minutes. Stir in potatoes and carrots and cook, stirring constantly for 3 more minutes. Pour in water, bouillon and spices, bring to a boil, and let boil gently for 15 minutes. Add chickpeas and kale and stir, bring back to a gentle boil for 5 minutes, until kale is tender and jade green. Season with pepper to taste. ENJOY!

8 servings

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