when i come to NYC and stay with my italian Grandma she always has this homemade kale soup waiting upon our arrival. it’s really simple to make and reallly delicious and filling. i’d say this is more like a stew because it’s a complete meal if paired with a couple hunks of crusty bread.
Mr. Kate Granny’s Comforting Kale and Bean Soup – Vegan & Gluten Free (serves 4)
- 2 leeks chopped
- 3 or 4 garlic cloves sliced
- 1 large container of veggie broth
- 1 package of steamed lentils (Trader Joe’s makes a great one)
- canned beans (your choice but my mom usually uses a can of garbanzo beans and cannellini beans)
- chopped kale – forgo the stems of the kale because they’re too tough for this kind of soup and just use the leafy parts.
- GOOD olive oil, extra virgin
- optional, if you’re a vegetarian, a good imported romano cheese or if you’re vegan use a nice sea salt for extra salt on top
- put your chopped leeks and garlic cloves in the big pot where you’re going to cook your soup and saute them with a sploosh of olive oil until soft (medium to low heat)
- add the container of veggie broth bring and to a boil
- lower to simmer – add steamed lentils, canned beans
- just before serving add stripped, chopped kale, stir in, don’t over cook so it looks fresh and green still (not drab)
- optional: add about a tablespoon of miso to thicken the broth and make it a little saltier – note: the beans, lentils and veggie broth are usually salted so taste as you go in ensure you don’t over-salt.
- serve with drizzle GOOD olive oil, a sprinkle of good cheese or sea salt and some fresh crusty bread
- reheating tip: keep a bag full of uncooked, chopped kale leaves that you can add to the soup when you’re reheating as leftovers. that way you can have fresh green kale again for the soup the next day instead of letting the leaves get too wilted and soggy being kept in the soup.