This is probably one of my favorites! I love kale and after reading about all the benefits it has I try to incorporate it on my family’s diet. I can probably have an entire post just about kale because it really has so much to offer but I will simplify and just tell you that it is an excellent source of vitamin C, it lowers cholesterol and it’s very low in calories but makes you feel fuller between many others.
The wonderful thing about this soup is that it can be a vegetarian option or not. If you are not a kale fan and prefer other leafy green you can use Swiss chard or Spinach. I make mine with pancetta, chorizo or kielbasa. You can use ground turkey or sweet sausage if you prefer.
Here is the recipe:
2 tbsp olive oil
1 medium white onion chopped
1 medium carrot chopped
2 celery stalks chopped
2 garlic cloves finely chopped
4 oz of Spanish chorizo (without casing if wanted), Chopped pancetta or Kialbasa (cut in 1/4″ slices)
1 small bunch of kale (center ribs and stems removed and leaves crossly chopped)
1-14.5 oz of canned cannellini beans (drained)
4 cups of chicken broth
Salt and pepper to taste
Pour the olive oil on a pot and add the meat of choice (if you are making it vegetarian just skipped this part). After the meat is browned a little add the veggies (onion, carrot, celery) and the garlic and mix until onion starts getting a translucent color. Add chicken broth, lower the heat and let it reduce so all the wonderful flavors get concentrated (about 15 min) in lower heat. Add the beans and the kale, salt and pepper. Let simmer for a little longer. Serve with garlic toast or buttered bread. Enjoy!