My favorite healthy-eating friend, Darcy is always inspiring me to try new recipes that include ingredients which I have never used. This time...kale. She gave me a bite of this soup last week along with the recipe. I adapted it a little and we loved it so much I wanted to share it. It reminded us of minestrone. Enjoy!
Bean Soup with Kale
1 lb. bulk turkey sausage
2 garlic cloves, minced
1 medium onion, chopped
1 c. chopped celery
4 T. butter
2 c. raw kale, chopped (Be sure to remove the stem sections, they remain tough. Ick!)
1 1/2 c. chopped carrots
4 c. vegetable broth
2 15 oz. cans navy beans, drained
1 15 oz. can diced tomatoes w/basil and garlic
2 t. Italian seasoning
salt and pepper
1 c. uncooked small pasta, whatever shape you happen to have in the pantry
shredded or shaved parmesan cheese
In a large pot, brown sausage until no longer pink. Add onion, garlic, celery and butter. Cook on low until vegetables are tender, stirring often. Add chopped kale and cook until wilted. Continue to stir often. Add canned tomatoes and seasonings. Stir to combine.
Add the carrots and 3 c. of the vegetable broth. (Reserve 1 cup.) Simmer about 30 minutes until carrots are tender.
Add 1 can of navy beans to pot and stir to combine.
In a blender or food processor, mix the reserved broth and the second can of beans. Blend until liquid. Add to soup to thicken it nicely.
Simmer 20 more minutes. Add the uncooked pasta to the pot and simmer until tender.
Ladle it into large bowls, as small ones just will not be enough. Sprinkle with parmesan cheese.
We had it with French bread, hot from the oven. This was enough for one meal for two plus enough leftovers for the next day for both of us.