FC White Bean and Kale Soup

 

1 onion, chopped

6 cups of kale, chopped small (be generous when you measure)

1 sweet potato, diced

1 tablespoon smoked sweet paprika

1/2 teaspoon liquid smoke

1 tablespoon curry powder

1 bay leaf

4 cups vegetable broth

2 cans great northern beans or cannelloni beans, rinsed

3/4 cup water

2—4 tablespoons red wine vinegar

Pepper to taste, if desired

 

Dry sauté the onion until softened and browned. Wash kale and add to the onions, cook for 4-5 minutes.

 

Stir in the sweet potato, paprika, curry and bay leaf, cook for another minute.

 

Add broth and bring to a boil, reduce heat and cook for 30 minutes until potato and kale are tender.

 

Puree 1 cup of beans with 3/4 cup of water in a small blender. Add the pureed beans and remaining beans to the soup and simmer for 10 minutes.

 

Add the vinegar, stir and serve. Add pepper at the table.

 

 

This is an amazing recipe that you will certainly enjoy; the seasonings give it a great flavor. If you like “smooth” soups you can blend this with an immersion blender.

 

(Recipe from Ann Esselstyn)

 

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