I am always excited by a new recipe that uses kale. After all, kale is the new beef, right? Kale, in case you don’t know, has a perfect nutrient density score. Although it can be a bitter, tough leaf, if it’s prepared well, it has a delicious taste. Massaged kale salad, for example, is divine. This soup preparation is full of wonderful vegetables, beans for protein, and the pinch of pepper flakes gives it just a tiny kick.
I use homemade broth powder to make the broth for this soup and it lends fabulous flavor. My husband ate two huge bowls of this soup!
- 2 cups chopped onions
- 1 carrot, cut into coins
- 2 cloves minced garlic
- 4 cups vegetable broth
- 3 cups kale (stemmed and cut into small pieces)
- 2 Yukon gold potatoes, cut into cubes (unpeeled)
- 1 turnip, peeled and diced (optional)
- ⅛ tsp red pepper flakes
- 1 can white or cannelini beans, rinsed and drained
- Generous dash of pepper
- In small Dutch oven, sauté onion, carrot, and garlic until onion is translucent.
- Add broth, kale, potato, turnip, and pepper flakes. Bring soup to a boil. Reduce heat and simmer 20 min until kale is tender.
- Add beans and simmer until heated through.