Kale and White Bean Soup

After last week’s Frito Pie, I decided we needed to cleanse our system with kale. Lots of it. Yay for super foods! That’s why I was instantly sold when I came across this kale and white bean soup from Epicurious.com. It calls for one whole pound of lacinato kale.  And soup was just the thing, in the midst of a few cold chilly days. Yes, contrary to popular belief, it can get quite brisk in San Diego.

The recipe uses dried beans, but you could just as easily substitute canned ones. If you opt for canned, I recommend that you add the beans towards the end, at the same time as the carrots. Otherwise, your beans will disintegrate after all that simmering. Instead of kielbasa, I chose a smoked chicken sausage with apple and chardonnay from Trader Joe’s. It’s lower in fat, but I think ultimately it was also lower in flavor. Next time, I’ll stick with kielbasa. Last bit of advice: don’t leave out the piece of Parmigian-Reggiano rind. It gives the soup so much richness and depth.

Even if your kids aren’t big fans of kale, I recommend that you try this recipe. Once kale is cooked in a soup or stew, its flavor really mellows out and turns from slightly bitter to sweet. S had seconds for dinner and then asked for it for lunch the next day. C only had one serving, but licked his bowl clean.

CLICK HERE for Epicurious.com’s Kale and White Bean Soup recipe.

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