Winter Kale & White Bean Soup

Amazingly, despite the really cold weather, the bed of kale is still green and doing well out in the garden. I was doing a cold-weather experiment in this uncovered bed. Those are Tyfon greens, or the remains of Tyfon greens, to the left. They pretty much vanish when the temps hit the mid-teens. The kale, as you can see, is quite perky despite multiple nights of mid-teens and no cover at all.

So I picked a batch and found a wonderful Kale & White bean soup recipe over at allrecipes.com by Jean Carper. You can click the the title below to go to the site.

Bean Soup With Kale

SUBMITTED BY: USA WEEKEND columnist Jean Carper
* 1 tablespoon olive oil or canola oil
* 8 large garlic cloves, crushed or minced
* 1 medium yellow onion, chopped
* 4 cups chopped raw kale
* 4 cups low-fat, low-sodium chicken or vegetable broth
* 2 (15 ounce) cans white beans, such as cannellini or navy, undrained
* 4 plum tomatoes, chopped
* 2 teaspoons dried Italian herb seasoning
* Salt and pepper to taste
* 1 cup chopped parsley

DIRECTIONS

1. In a large pot, heat olive oil. Add garlic and onion; saute until soft. Add kale and saute, stirring, until wilted. Add 3 cups of broth, 2 cups of beans, and all of the tomato, herbs, salt and pepper. Simmer 5 minutes. In a blender or food processor, mix the remaining beans and broth until smooth. Stir into soup to thicken. Simmer 15 minutes. Ladle into bowls; sprinkle with chopped parsley.

This is what became of the kale:

And WOW it is a delicious soup. I did a couple of things differently – probably used a bit more kale than it called for, added 1 tsp. of bacon drippings (I am a real Southerner…) and instead of plum tomatoes – which aren’t in season when kale it — I used a small can of diced tomatoes. It was WONDERFUL! The parsley really adds a great green flavor. Can’t wait to make more.

Hope you all are staying warm in this cold January! Here’s to warm soups and warm hearts.