Kale and White Bean Soup
- 1 tablespoon butter or olive oil
- 2 onions, chopped
- 3-4 cloves of garlic, minced
- 8 cups of vegetable stock (in tetrapaks, cans* or homemade)
- 1 bunch of kale, leaves washed and chopped
- 2 cups cooked white beans (cans* or soaked and cooked), such as great northern or cannellini
- 3/4 cup Israeli couscous (leave out if wheat-, grain- or gluten-free)
- a generous tablespoon of fresh herbs: thyme, basil or parsley, finely chopped
- salt and pepper to taste
- freshly grated parmesan cheese (optional)
- Heat oil or butter in a large soup pot until warm, saute onions until translucent, then add garlic.
- Pour in the stock and add kale and white beans, reduce heat to a simmer and allow to cook for 10 minutes.
- Add Israeli couscous and cook 10 minutes more.
- Season to taste with salt and pepper. Finish with a sprinkling of freshly grated parmesan cheese.
- As is true with most soups and stews, the flavors will be even richer and fuller the following day. So you can look forward to tomorrow’s lunch already.
* Having canned foods (beans, stocks, stewed tomatoes, etc.) on hand can make putting a meal together very easy. However, the research on the health risks associated with the BPA contained in the lining of most cans has me concerned, and so I try to avoid foods in cans or plastic. When I do buy canned beans, I look for the Eden brand, a company that in 1999 committed to packaging all its organic beans in BPA-free cans.