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
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.