In my quest for healthy foods that rise above the level of “I don’t hate it,” I’ve been trying a lot of new stuff. I’ve noticed that recipes including kale are all over the place lately, but I had never tried the stuff until yesterday.
Kale is supposedly a good plant source of calcium, so I was really hoping to like it. My hopes weren’t high–it seemed a little prickly, like a tougher version of the curly-leafed parsley garnish on your plate at Denny’s or someplace. Still, I bought a bunch the other day, researched recipes online a bit, and then last night threw together this semi-improvised kale and white bean soup, which turned out more than edible if I do say so myself, especially when accented with a sprinkle of parmesan and a few croutons. Just had another bowl for lunch today, in fact. I feel so damned healthy!
1 bunch kale, coarsely chopped, stems removed
1 yellow onion, diced
3 carrots, sliced into rounds
2 smallish stalks celery, sliced
4 cloves garlic, chopped
1 box (32 oz) vegetable broth
1 can (14.5 oz) diced tomatoes (no salt added), drained of most of the juice
1 can (14.5 oz) white beans, rinsed and drained
about a half teaspoon each of dried thyme and sage
about a quarter teaspoon of dried basil
about a quarter teaspoon of ground coriander
a sprinkle of red pepper flakes to taste
1 to 1 1/2 tablespoons of olive oil
In a good-sized soup pot, cook the carrots, onion, garlic, and celery in the olive oil until the onions are getting tender and translucent. Clean and chop the kale while this is happening and then toss it in and stir things around. Add tomatoes, beans, broth, and seasonings. Let it simmer a while until the carrots are tender. Taste and season additionally as you like. In fact, just use this recipe as a jumping-off point and mess around with the ingredients as much as you damn well please!