As you can gather from my soup list, Kale is a star ingredient. And why not? Kale is a member of the cruciferous family of veggies that are the King of Immunity!
A Participant in my Food for Life series in Naples, FL (2012) gave me this recipe which she adjusted for health and wholeness. She raved over the taste. The called for olive oil and Parmesan have been scratched. Don't need that fat!!!!
1/4 cp vegetable broth or water for sauteeing
4 cloves garlic, chopped
2 celery stalks, sliced
1 large onion, chopped
salt and pepper to taste
8 cps filtered water
2 (15 oz.) cans cannellini beans, rinsed and drained
1 small cup whole grain soup pasta (4 oz., such as tubettini (my grandmother's favorite), ditalini, or orzo)
1 bunch kale, thick stems discarded and leaves torn into 2 inch pieces (about 8 cups)
2 T chopped fresh rosemary
1 T fresh lemon juice
1 loaf whole grain Artisan bread
Heat the water or broth in large pot over medium high heat. Add the garlic, celery, onion, 1 1/2 tsp salt, and 1/2 tsp pepper and cook, stirring occasionally, until tender, 4-6 minutes.
Add the beans, pasta, kale, rosemary, 8 cps water, cover and bring to a boil. Reduce the heat and simmer until the pasta and kale are tender, 4-5 minutes.
Sprinkle with the lemon juice, stir, and serve in inviting soup bowls. Serve, if you wish, with some vegan parmesan and a nice loaf of Artisan bread.
Recipe serves 8.