Meatless Monday: Kale and White Bean Soup

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)
Method:
  1. Heat oil or butter in a large soup pot until warm, saute onions until translucent, then add garlic.
  2. Pour in the stock and add kale and white beans, reduce heat to a simmer and allow to cook for 10 minutes.
  3. Add Israeli couscous and cook 10 minutes more.
  4. Season to taste with salt and pepper.  Finish with a sprinkling of freshly grated parmesan cheese.
  5. 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.
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