beans and baby kale come together in a simple and
quick soup. Food stlying by Lisa Schumacher.
salads and kale chips, the darling vegetable dishes last
year, are still having an influence. Their ubiquity on
dinner tables and at picnics has led to such supermarket
products as baby kale leaves. Once a specialty item of
farmers markets, small, tender, young kale leaves can now be
picked up, pre-washed, in plastic bins — ready to throw
into salad bowl or saucepan.
the modernization of the once overlooked green, sometimes
they are more welcome in a simple, rustic preparation. The
kale and bean soup is such a dish. Just a few ingredients
and little actual work and you’ve got a hearty soup. Add
some protein, if you like. Along with (or instead of) those
listed, you could cook a few slices of bacon. Skip the hot
pepper, or add more.
enjoy a bowl and contemplate the next vegetable trend.
AND WHITE BEAN SOUP
tablespoons olive oil
cloves garlic, minced
cooked white beans, or 2 cans (14 ounces each), drained,
quart chicken broth, homemade or low-sodium if canned
3 to 4
cups roughly chopped kale
teaspoon salt, or to taste
leftover turkey or chicken, or cooked sausage, optional
small fresh chili pepper, such a fresno or habanero, thinly
Heat the olive oil in a Dutch oven or large saucepan; add
the garlic. Cook until aromatic, 1 minute. Stir in the beans
to coat with the oil.
the broth and baby kale; season to taste. Cover the pot;
cook at a simmer until kale is wilted to your liking.
Stir in the turkey, chicken or sausage, if using. (If you
choose sausage, cut it in thin slices crosswise.) Add the
chili pepper slices. Cook just until heated through.
information per serving: 230 calories, 8 g fat, 1 g
saturated fat, 0 mg cholesterol, 29 g carbohydrates, 13 g
protein, 387 mg sodium, 8 g fiber