Serves: 6
Prep time: 20 minutes
Ingredients
- 1 large bunch kale, leaves stripped from stems & chopped
- 1-2 Tbsp olive oil
- 1 sprig + 1 tsp fresh rosemary, chopped
- 1 medium Yukon Gold potato, diced
- 1 clove garlic, chopped
- 2 cups cooked baby lima or other white beans (cannellini or Great Northern), plus their broth OR 1 (14-ounce) can, drained and rinsed well, plus ½ cup fresh water
- 2 ¼ quarts (9 cups) low-sodium vegetable or chicken stock, or water
- 1 Tbsp chopped flat-leaf parsley
Pro tip:
Drizzle soup with a little olive oil and serve cubed bread in soup to soften. Adding grated Parmesan cheese creates a salty taste that enhances flavor.
Directions
- In a large pot, heat oil over medium-high until it starts to ripple. Add rosemary, onion, carrot & potato.
- Turn heat to medium-low. Cover for 8-10 minutes or until soft and onion is slightly golden. Stir occasionally.
- Turn heat to medium-high. Add garlic and stir until aromatic. Combine greens until just wilted.
- Add stock and beans, plus liquid if home-cooked. Beans and vegetables should be covered with liquid, but not drowned. Add a little extra water if needed and bring to a boil. Partially cover and simmer on low for 25-30 minutes, or until the greens are very tender.
- Stir in the chopped parsley and remaining rosemary. Cook 1 minute, then turn off the heat. Cover and let sit for 5 minutes.
- Puree soup in a blender or food processor. Freeze if desired.
