Lemony Kale and White Bean Soup
My mom often made kale soup during the winter months, but her soup was made with very fine chopped kale, it was kinda grated. It felt like I was eating the fresh cutting from the lawn, and the cut of meat was very fatty. To be honest, it was far from a favorite of mine, but my mom and dad loved it.
So here many years later, after I have been using kale in green salads, I wanted to try a white bean and kale soup, hoping not to visit my childhood kale soup traumas. Maybe that was why it took me years to muster enough courage to give it a try. As it turned out, this soup was nothing like my moms kale soup, actually it has become one of my favorite winter soups. The different textures and the tanginess of this soup makes all the difference. It makes an appearance on the menu in my house several times a month. It’s easy to make, and you have a comforting, warm, and healthy meal on the table within 25-30 minutes.
Normally I use Lacinato kale also known as Dinosaur, or Tuscan kale, but any kale will do. Just make sure to give it a rough chop, so you have something to chew on. If you want to keep the soup vegan, use vegetable stock and omit the chicken.
Serves 4-6.
Ingredients:
1 tablespoon olive oil
1 large onion, chopped
1 clove of garlic, crushed
½ teaspoon rosemary
½ teaspoon thyme
2 lemon, the juice
2 liter (8 cups) chicken stock (or vegetable stock)
250 g raw chicken tenders, cut bite sized
2 cans cannellini beans, drained (not rinsed)
250 g fresh kale, roughly chopped
Directions:
Heat the olive oil in a heavy bottom pot over medium heat add the onion, and cook them until soft and translucent, you don’t want them to be brown. Add the garlic and cook for a little minute. Stir in the herbs, and add vegetable or chicken stock, lemon juice and chicken tenders. Cover, and bring the stock to a boil. Turn the heat down so it gets to a simmer. After about 15 minutes, season with salt and pepper.
Add the white beans and kale, and let it heat through befor serving. This will give the kale a bright green color, but keep it crispy. Serve the soup hot, with some good bread.
Enjoy!
