I need to get better organized. My friend JL, of JL Goes Vegan, is a master at spending just one day in the kitchen to prepare food for a week! I am trying to take a page out of her book and better prepare over the weekend for the work week. She's a big fan of her pressure cooker and cranks out beans and grains like nobody's business!
This weekend I decided to make enough food to be able to eat well and easily prepare meals during the week. I made enough White Bean and Kale Soup on Saturday for several lunches and have enough beans leftover to use in a few other dishes.
As I put my beans on to cook this morning it finally hit me why JL loves her pressure cooker so much! Instead of the hour or so my beans would take to cook using the traditional method hers are done in just a few minutes! I don't know why it took so long but if finally clicked-- there really is something to this pressure cooker thing. This weekend's mission- to find and purchase a pressure cooker! If you have any recommendations for me, please share!
Now, on to the soup. For so little work and so few ingredients you will not believe how hearty and flavorful this is. Packed with nutrition, this is a real winner! I am looking forward to eating this all week long!
Now, back to the kitchen to use up the rest of those white beans.
White Bean and Kale Soup
1 tbsp olive oil
8-10 medium garlic cloves, minced
1 medium onion, chopped
2 cups chopped curly kale, chopped into small pieces
2 cups chopped Tuscan kale, chopped into small pieces
4 cups cooked white beans* (I used Navy)
1 cup chopped cherry tomatoes
4 1/2 cups vegetable stock
2 teaspoons dried Italian herbs
Salt and pepper to taste
1 cup chopped parsley
In a large pot over medium heat add the olive oil, garlic and onion. Saute for a few minutes until onion starts to become translucent. Add the kale and continue to saute until wilted. Season with salt and pepper. Once the kale is wilted, add 3 cups of beans, 3 1/2 cups of vegetable stock and the Italian seasoning. Simmer for about fifteen minutes.
While the soup is simmering, in a blender mix the remaining cup of beans and stock until very smooth. Add to the soup along with the chopped tomoatoes and continue to simmer for at least another five minutes or so. Re-season with salt and pepper if desired/needed. Add the parsley, stir and serve.
*If using canned beans, be sure to drain and rinse the beans well. The amount is about equivalent to 2 1/2 15 oz cans.
Recipe adapted from this Bean Soup With Kale recipe.