recipe: kale white bean soup

or alternatively titled-- how to get your husband to eat kale.

Kale is not the most friendly vegetable-- it's not dippable like carrots and it's got a bitter taste if you eat it straight off the stalk. But, prepared right it's pretty delicious (at least I think so) and of course, it's super healthy.

Of course, if you're like my husband, kale is is like getting a shot-- sure it's good for you, but it's not an enjoyable experience. (in fact, moments ago he just told me: honey, I just don't like kale.)

I've tried a number of ways to get the husband to eat it... and the best way is to hide it in soup.

Kale White Bean Soup
1 tbs olive oil
3 large garlic cloves, finely diced
1 small white onion, finely diced
4 cups chopped kale (removed from stalks)
2 cans low-sodium white beans (cannelli beans are what I usually use)
4 cups low-sodium vegetable or chicken broth
1 can no salt added diced tomatoes
2 tsp oregano
1 tsp sage (or a few sprigs of fresh sage)
1 tsp dried basil (or a few leaves fresh)
salt & pepper to taste
optional: chicken sausage diced and added to the soup
optional: pecorino-romano (or parmesan) cheese grated and added to the top

- In a large pot, saute garlic and onion in the oil until translucent. Add kale and saute about 4 minutes or until slightly wilted and bright green.
- Remove the kale from the pot and add the beans, broth, tomatoes and seasonings. Bring to a boil and boil for one minute.
- Reduce to a simmer and simmer for 20 minutes, stirring often.
- Using an immersion blender or blending in batches, blend about half the soup.
- Add salt and pepper to taste, and kale. Cook until kale is heated through.
- Serve immediately with crusty bread and top with cheese.

healthy and a sneaky way to get your kale fill.
 

xo, erika