In the early days of spring we still have those days that there is a chill in the air. This is the perfect soup for those nights. It is a light soup that is filled with ingredients to feed your hunger, such as the beans and the kale. Kale seems to be the hot topic lately in the health food world because it is filled with so many nutrients. This soup is a great way to incorporate kale into your diet. If you do not like kale, you can switch it out for escarole or spinach or any other green of your choice.
Recipe yields 6 servings
1 tbsp olive oil
4 cloves garlic
1 medium yellow onion
6 cups vegetable broth
15 oz. tomato puree
15 oz. can Cannellini beans
1/2 cup uncooked brown rice
1 tsp basil
Salt and freshly ground black pepper, to taste
6 cups chopped kale leaves
Parmesan cheese, for topping
Mince the garlic and chop the onion.
In a large stock pot, heat the olive oil over medium-high heat. Add your garlic and onion and saute until fragrant. Watch to make sure it does not begin to brown.
Add the vegetable broth and tomato puree and bring to a boil.
Lower the heat to a simmer and add the beans and the rice along with the basil, salt and pepper. Cover and cook on a simmer for 15-20 minutes. Once the rice is tender, add the kale and stir it together. Cook for another minute or so to allow the kale to wilt.
Transfer to serving bowls and top with a spoonful of grated Parmesan cheese. Enjoy!
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