| RUSTIC RED KALE AND WHITE BEAN SOUP |
1 bunch kale
2-3 medium onions, chopped
3 ribs celery, chopped
4 cloves garlic, minced
½ cup chopped fresh basil or about 5
"ice cubes" of frozen basil
1 teaspoon dried oregano
2-3 roma tomatoes, diced
1 15oz can cannellini or other white
beans
4 cups water
Pinch red pepper flakes
Salt and pepper to taste
Wash kale and remove the thick parts of the center rib and discard
them. Slice the leaves thinly. Mist a large, non-stick pot lightly with
olive oil. Sauté the onion and celery until the onion begins to brown.
Add the garlic and sauté for another minute. Add all remaining
ingredients and allow the soup to simmer, adding extra water as
needed, until the kale is tender, about 30-60 minutes. Taste the soup
and add more basil, if necessary. Serve the soup with a few drops of
balsamic vinegar and a sprinkling of parmesan in each bowl, if desired.
Makes about 6 servings.
Adapted from http://blog.fatfreevegan.com
