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Italians tend to like to cook soup, so why do I make soup so rarely?  I’ve decided that April is Sassy Soup Month.  I have not completely determined what that means, but I’m going to try to make two easy and interesting soups a week for the next four weeks.  There are some classic family recipes that I usually stick to—farmhouse soup, Italian wedding (minus the meat-a-balls nowadays), and minestrone.  But when mom called with a new recipe she had just completed, I decided to give it a try.  It has a lot of (sassy) flavor for such a simple soup!

Kale and Cannellini Bean Soup

Once everything is chopped, this soup only takes 15-20 minutes.

Here’s what you need (try to get as many organic and fresh ingredients as possible):

½ onion and 2-4 cloves of garlic, chopped

5-7 cups of chopped kale

3-4 cups of vegetable broth

4 roma tomatoes, chunked

2 cans cannellini beans

parsley and basil

pepper

Here’s what you do:

Heat a few tablespoons of olive oil in your pot and add onion and garlic.  Once cooked down (about 5 minutes), toss in your kale and stir until wilted.  It only takes a few minutes for the greens to wilt.

 

Once wilted, toss in the following: 3 cups of veggie broth, all tomatoes, 1 can of beans, parsley, and basil.  Stir and let simmer while you move over to your blender or food processor.

In your blender, blend the remaining can of beans and a cup of veggie broth.  Then, add this and any remaining broth to your pot.  By blending these beans, you are creating a tasty thickening agent.

Let the pot simmer for 10-15 minutes and pepper to taste!  Add a little parmesan cheese to top it off (optional).

Serve with some fresh whole grain bread and you not only have a delicious meal, but you have a full protein!  A vegetarian delight.

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