How did it become Friday without my weekly posting of Soup?
Veggie girl (or “bunny ” as we call her) has been asking for a bean soup for a few weeks now, she loves beans.
But not the canned ones, only dried ones, either soaked overnight and then cooked, or with the quick soak method explained here.
She swears they taste better, with a firmer texture on the outside yet still soft in the center, if cooked just right.
Unlike the canned version, all soft, according to her. I agree, smart kid!
I made this quick, super tasty and healthy (kale does that) Kale Soup last night. It was a big hit.
With so many vegetables in the soup we omitted the usual salad and had garlic bread instead.
The Carnivores and I added crumbled sausage to ours, the veggie girl (bunny) definitely didn’t.
She loved it, asked me to warm it up and put in her thermos for lunch today.
Don’t you just love it when you make something for dinner and they ask for more, sigh, love that.
- For beans:
- 1 cup dried Romano beans
- 3 cups water
- 1 large sprig of rosemary
- 2 sprigs of thyme
- 3 cloves garlic smashed
- For Soup:
- 3 Tbs olive oil
- 1 small onion, chopped small
- 3 cloves garlic, chopped
- 1/4 tsp salt and pepper
- 3 - 32 oz cartons of vegetable or chicken stock (I use "No chicken" stock)
- 1 bunch kale, washed ribs removed and chopped into bite size pieces
- 3 ribs celery chopped
- 3 large carrots chopped
- shredded mozzarella cheese for garnish
Start by draining your soaking beans, add to medium saucepan
Add enough cold water to cover by 2" add rosemary, thyme and garlic
Bring to boil then reduce to simmer, cook 20-35 minutes, until beans are slightly soft in center (it can take longer if the beans are old)
In large stock pot add olive oil, onion and salt and pepper, cook 4 mins or so until slightly soft
Add garlic, cook another minute
Add kale and 1/4 of stock, cook on medium high heat for approx. 5 mins, or until kale slightly soft and beginning to wilt and stock evaporated
Can add sausage now if using, remove casing and crumble into kale, cook until no traces of pink remain
Add celery ,carrots, cooked drained romano beans and remaining stock, bring to boil then reduce to simmer and cook another 20-30 minutes
(We cooked sausage separatley then added to individual bowls)
Garnish with shredded mozzarella