This is a go-to favorite for any of the following reasons – it is rainy/cold/damp, we found some nice kale at the farm stand, we bought interesting sausages from the food co-op, we wanted something that cooks up quickly, we had a bad day, or we just wanted to enjoy it again.
- 1 Tbsp. olive oil
- 3 cloves garlic, minced
- 4 cups vegetable broth
- 2 19 oz. cans cannellini beans, drained & rinsed
- 4 cups of kale, chopped or hand shredded into bite size pieces
- Heat the oil in a large pot and cook the garlic for about 30 seconds.
- Add the broth and bring to a boil.
- Add the beans, bring back up to a simmer, reduce the heat to maintain the simmer and cook for about 5 minutes.
- Remove 1 cup of soup with beans and puree in a blender until it is smooth. Add the puree back to the soup. This helps thicken the soup and gives it a creamy taste without the use of any dairy.
- Add the kale and simmer for another 5 to 7 minutes. The kale should be tender.
- Season with salt & pepper to taste and serve.
The original recipe called for 8 oz. of kielbasa to be thinly sliced and cooked first in the pot. It is then set aside and added back with the kale. To make the recipe vegetarian friendly we cook & serve the kielbasa separately. The soup is great either way. The picture above includes some kielbasa.
I have made a triple batch of this soup for our Saturday night gatherings. We serve it with the keilbasa on the side, a big salad and some homemade bread.
I have cheated with respect to the garlic on occasion. If we have a jar of Stonewall Kitchen Roasted Garlic and Onion Jam in the fridge I’ll use a couple of heaping tablespoons of the jam instead of the fresh garlic. It works well and adds a hint of sweetness.