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Kale and White Bean Soup

July 17, 2011

*** adapted from “Farmer John’s Cookbook. The real dirt on vegetables.”

I know it’s supposed to be summer, being mid-July and all. But the weather says differently. I don’t mind it though…  rainy summer days are a farmer’s days off. No running around changing around irrigation, no weeding, no seeding, no tilling. Mostly it’s laundry catch-up day, and leafing through recipes for the week.

Well here’s a nice Sunday rainy day recipe for you all, to use up some of the greens in your box this week.

Kale and White Bean Soup with Sun-dried Tomatoes and Saffron.

serves 4-6.

3 tablespoons olive oil

2 cloves garlic, minced

2-3  baby fennel fronds and bulbs, minced.

1 1/2 cup chopped onion or leeks.

2-3 new potatoes diced into 1/2 inch pieces

2-3 baby carrots or 2-3 baby yellow beets,  chopped

1 1/2 cup peeled and chopped fresh tomatoes, or canned tomatoes

6 cups veggie stock

1 tablespoon fresh oregano, chopped

1 tablespoon fresh summer savory, chopped

3-4 cups chopped kale leaves

3/4 cup canned (rinsed and drained) white beans

1/2 cup chopped oil-packed sun-dried tomatoes, drained

pinch each of saffron, salt, pepper

1. heat olive oil in a large pot over med-high heat.  Add garlic and stir constantly for about a minute. Add onions, stir for about 2 minutes. Add potato, carrot, beet, fennel bulbs and stir constantly for about 5 minutes more. The aromatics should be driving you crazy by now.

2. Add tomatoes and stock. Stir in the summer savory and oregano and fennel fronds. Bring the mixture to a boil, then immediately reduce the heat so it continues to simmer.

3. Add kale, beans and sun-dried tomatoes, and simmer until it’s all tender… about 15 minutes more.

4. Remove the pot from the heat and add saffron. Season with s/p to taste.

Eat THAT with some Bread Board bread and goat cheese, and it’ll make the perfect rainy summer meal!

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2 Comments leave one →
  1. Heather permalink
    July 17, 2011 8:26 pm

    That sounds delicious, Nadine. Its 92 degrees in Ohio, but I’ll save this for the fall!! I love white beans but don’t cook much with kale or fennel, I want to try it out.

  2. nadinelew permalink*
    July 17, 2011 8:30 pm

    thanks heather! you should have no problem finding kale or collards or other hearty greens in the fall. if you can’t find fennel, substitute fennel seeds and cook them with the onions at the start! if you can’t find fresh oregano or summer savory, substitute dried oregano and bay leaves… hope all is well over there! 92! it’s in the low 60’s here.

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