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Kale, Tomato & White Bean Soup

Berkshire Kitchen

Kale, Tomato & White Bean Soup

by Allison Clayton

Though I have little room in my freezer, I still love to cook pots of soup in the winter and freeze the leftovers for a rainy day (or better yet, a snowy day).

I wanted a hearty vegetable-packed soup to last me a few work days. Between the tomatoes, kale, carrots, onions, garlic, and herbs, I felt as though I ate the entire garden. That is not a bad thing.

Ingredients:

– 1 medium white or yellow onion, chopped
– 1 large carrot, chopped
– 2 large garlic cloves, minced
– 1 14-ounce can chopped tomatoes, with juice
– 1 medium Yukon Gold or Russet potato, peeled and diced
– 4 cups kale, stemmed, washed, and roughly chopped (roughly 1/4 pound of kale)
– 1 can white beans, drained and rinsed
– 1 tablespoon extra virgin olive oil
– 6 cups water
– 1 tablespoon tomato paste
– 1 teaspoon oregano
– 1 teaspoon dried thyme
– 1 teaspoon dried parsley
– 1 – 2 cups pre-cooked rice (optional)
– Salt and pepper, to taste

Before We Get Started…

This soup tastes absolutely amazing on its own! That being said, after making and photographing my initial batch, I added some leftover rice from some Indian takeout. WOW. The soup was really enhanced by the rice. Though loaded with vegetables and beans, the broth is, well, brothy - not creamy or fatty. The rice does add a tad of starch to the broth and a little bit of bulk to the soup in general. It’s a lovely addition if you so choose!

Directions:

1.) Place a large heavy-bottomed saucepan or dutch oven on the stove. over medium heat. Add olive oil, allow to heat up slightly, then add add the onion, carrot, and a pinch of salt. Cook vegetables for approximately 6 to 8 minutes or until tender; be careful to not let vegetables brown. Add the garlic and cook, stirring, for one minute.

2.) Stir in tomatoes and juice from the can and combine with vegetables. Continue to cook over medium heat for 8 – 10 minutes or until until the tomatoes have slightly reduced.

3.) Add water, tomato paste, oregano, thyme, parsley, and potato. Bring soup to boil, cover, and simmer until potato chunks are tender, roughly 10 minutes.

4.) Add the kale and simmer another 10 minutes, until the kale is wilted down but still holds some of its shape.

5.) Stir in the beans and heat through for 5 minutes; if adding pre-cooked rice, add and stir in with beans.

6.) Serve immediately or allow to cool slightly before putting into storage containers for refrigeration or freezing.

Adapted from the New York Times recipe for Quick Tomato, White Bean & Kale Soup



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