Kale soup is my number one favourite thing on a cold day. It’s sagey, garlicky, beany and delicious with a sprinkle of cashew parmesan. Use the dark long kale also known as cavelo nero.
This is a rustic, hearty meal-in-one kinda soup. Thickened with cornmeal, full of beans and kale, it has all your nutrient groups covered.
It goes well with wild weather and red wine!
Kale soup with white beans & sage
Ingredients
1 bunch of de-stemed, rough chopped kale (cavelo nero)
4 large garlic cloves, minced
2 cans of white beans (butter or cannellini), rinsed & drained
6 cups vegetable stock or water
3 Tbl tomato paste
6 large sage leaves (½ tsp dried)
1 tsp salt
Pepper
½ cup fine cornmeal (polenta)
Method
Saute the garlic in olive oil or stock
Blend about half the beans and stock with tomato paste and sage.
Stir into garlic adding the rest of the beans and stock.
Add kale and mix into soup. Simmer for ½ hour.
Mix the cornmeal with 2 Tbl stock from the pot or water.
Pour slowly into the soup stirring.
Simmer for another 10 minutes on low heat, stirring occasionally.
Adjust seasonings.
Serve topped with cashew parmesan. The recipe is here.
You may also like:
Cabbage soup with white beans and potato
PS: You want to know how to make the fastest vege stock? Bring to the boil a pot of celery leaves, leeks leaves and water. Simmer for a couple of minutes. Done.
