I’ve been seeing all these kale recipes lately and decided it was finally time I give it a whirl. I had never tried it before, for some reason fearing it might taste like licorice (fennel), which I loathe. Thankfully it tastes nothing like it, and is actually pretty good. My first attempt was at kale chips – which weren’t too bad but I think they’d be better with the curly kale (as opposed to the fan like dinosaur kale I bought). So with the remainder I settled on this soup. Quick and easy to make, light, healthy and delicious.

Kale, White Bean and Tomato Soup

Prep time: 10 mins

Cook time: 25 mins

Total time: 35 mins

Serves: 4

Kale, White Bean and Tomato Soup Recipe Adapted from Bev Cooks Serves: 2-4 Start to Finish: 35 minutes

Ingredients

2 tablespoons olive oil
2 shallots, diced
5 cloves garlic, minced
several dinosaur kale leaves, stem removed, sliced into ribbons
salt, pepper, to taste
1 tomato, grated
15 oz can white beans, rinsed and drained
4-5 cups vegetable or chicken broth
optional – freshly grated/shaved Parmesan (omit if vegan)

Instructions

In a large pot heat oil over medium heat. Add shallots and cook 3-4 minutes then add garlic and cook 1 minute.
Add kale, salt and pepper and cook for 2 minutes.
Add tomatoes and cook 2-3 minutes.
Add chicken/vegetable broth and beans. Bring to a boil then reduce heat and simmer, uncovered for 20 minutes. (Optional – serve with freshly shaved/grated Parmesan).