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Home • Recipe of the Month • Submit a Recipe
Table of Contents • Soups
Kale and Bean Soup
Ingredients
1 Tbsp. of olive or canola oil
6 to 8 cloves of garlic ( crushed or minced)
1 large onion,chopped
4 cups of kale chopped if fresh ( you can use frozen 2 or 3 pkgs. or if canned use 2 to 3 cans )
4 cups of chicken or veggie broth
2-15 oz. cans of white beans,any kind
1 can of stewed tomatoes or chopped fresh tomatoes
1 tsp. dried thyme
1 tsp. rosemary
salt and pepper to taste
1 cup of chopped parsleyIn a large pot, heat olive oil then add garlic and onion. Saut� these ingredients until soft. Add kale and saut� until wilted. Add 3 cups of the broth, 2 cups of beans, tomatoes, herbs, salt and pepper. Simmer 5 to 10 minutes. Use a blender, or what have you, to mix the remaining beans and broth until smooth. I bet you're asking why - its to thicken the soup. Mix into soup. Simmer for 15 to 20 minutes. Serve it up in bowls and dress with parsley.
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Home • Recipe of the Month • Submit a Recipe
Table of Contents • Soups
Virtual Sefer Copyright © 1998, 1999 Brent Sims. All Rights Reserved.
Modifications and Additions Copyright © 2001 Matthew Farnell. All Rights Reserved.
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