Description
Kale turns an ordinary white bean soup into a lutein and zeaxanthin powerhouse. (As a rule, the darker the green, the higher the lutein.) As an alternative, add 6 to 8 ounces of chopped smoked sausage, such as Andouille or chorizo, for a meatier dish with a kick.
Ingredients
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- 2 tablespoons vegetable oil
- 11/2 cups chopped onion
- 11/2 cups chopped carrot
- 1/2 cup chopped celery
- 2 garlic cloves, finely chopped
- 2 teaspoons freshly chopped thyme
- 8 cups reduced-sodium chicken or vegetable broth
- 11/2 cups dry navy or great northern beans, soaked overnight
- 1 teaspoon sea salt
- 1 teaspoon freshly ground black pepper
- 4 cups chopped kale leaves, tough stems removed
Instructions
- Heat the oil in a stockpot over medium-high heat. Sauté the onion, carrot, and celery for 7 to 10 minutes, or until softened. Add the garlic and sauté until fragrant, 1 minute. Add the thyme and sauté for 30 seconds. Add the broth, beans, salt, and pepper and stir to combine. Bring to a boil. Reduce the heat, cover, and simmer for 11/2 hours, or until the beans are tender, stirring occasionally. Cool slightly.
- Partially purée the soup with an immersion blender or transfer half the soup to a blender or food processor and purée before adding back to the stockpot. Add the kale and cook for 5 minutes. Season to taste. Ladle into warm bowls and serve immediately.
Notes
I didn’t purée any of the soup. I wanted to enjoy the vegetables whole.
- Category: Soup