Tuscan Kale and Cannellini Bean Soup

Tuscan kale and white Bean smallI know I post a lot of soup and stew recipes but they are the best way to stretch your groceries to feed a lot of people for several meals. I have been trying make my groceries go farther and farther as I watch their prices go up and up. I realized, finally, why peasant cooking is the way it is. And I cast no dispersions on peasant cooking that is my heritage. The women of the house had to make everything last and they did this by using every bit of the meat proteins and vegetables. Cutting small pieces so everyone gets some. And using the bones and scraps to make broth and scrapple. I think about the large portions of dishes served in Western style restaurants and how they differ from the dishes I serve. I love to eat a big strip steak or ribeye but I also appreciate the humble origins of my at home cooking style.

  • 3 tablespoons of Olive Oil or Butter
  • 1 medium Onion, diced
  • 4 large cloves of Garlic, peeled and pressed
  • 2 ribs Celery, diced
  • 3 medium Carrots, peeled and shredded
  • 1 Sweet Red Bell Pepper, seeded and diced
  • 4 cups packed Tuscan Kale, chopped and tough stems removed
  • 6 cups Vegetable Broth, store bought or home made
  • 1 can (14 ozs) White Kidney Beans / Cannellini Beans, undrained
  • 1 can (14 ozs) Italian style Diced Tomatoes
  • Sea Salt and Black Pepper to taste
  • 2 tablespoons dried Italian Herbs
  • 1 tablespoon dried Parsley

In a large soup pot heat the oil/butter over medium high heat. Add onions, carrots, celery, and bell pepper. Sauté for about 5 minutes. Add garlic and kale. Sauté for an additional 3 minutes. Add broth, tomatoes, beans, Italian herbs, parsley and season to taste with salt and pepper. Bring to a boil, reduce to a simmer and cook for about 20 minutes. Serve with bread and an optional topping of Parmesan Cheese.

About okieranchwife

I am a transplant to Oklahoma and an escapee from an unspecifed Northeast State. I enjoy growing my gardens and cooking what I grow.
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