Kale Soup

We are lucky enough to live in a place that has weekly Farmers Markets and our family always takes advantage of this.  Kale is one of our favorite, consistent finds and our children LOVE Kale Soup.

Buying local, organic kale and using homemade vegetable broth make this soup the health packed star of our weekly rotation. 

Ingredients:

1 Tbs olive oil

1 large onion, diced

3 large carrots pealed and chopped

3 stalks celery chopped

3 cloves garlic

1 bay leaf 

1 tsp dried thyme

1 tsp dried basil

1 can low sodium, fire roasted tomatoes

1 1/2 Tbs organic tomato paste

4 c Homemade Vegetable Broth (see recipe on this blog)
1-2 c water

2 cups navy beans (1 can if you use canned beans, be sure to rinse)

2 cups garbanzo beans (1 can, use low sodium and rinse)

1-2 bunches of curly kale, thoroughly washed and torn into small pieces

Instructions:

In large stock pot, over medium heat cook onion in olive oil until softened.  Add carrots and celery and saute for about 5 minutes.  Add garlic, bay leaf, thyme and basil and stir to combine.  Add tomato paste and saute for 2 minutes. Add tomatoes, broth and water.  Bring to a boil then reduce heat and simmer for 10 minutes.  Add beans.  Right before you are ready to eat, increase heat again to gentle boil and stir in kale.  Once kale is wilted, dish into bowls and serve topped with shaved parmesan cheese and a piece of crusty bread.