Kale and bean soup PDF Print E-mail

Kale and Bean Soup

Submitted to Recipe Goldmine by Gil Sequira whose website you can visit at: www.portuguese-recipes.com

This is a great vegetarian dish from my collection.

1 tablespoon olive or canola oil
6 to 8 cloves garlic, crushed or minced
1 large onion, chopped
4 cups kale, chopped if fresh (you can use 2 or 3 packages
    frozen or 2 to 3 cans)
4 cups chicken or veggie broth
2 (15 ounce) cans white beans, any kind
1 can stewed tomatoes or chopped fresh tomatoes
1 teaspoon dried thyme
1 teaspoon rosemary
Salt and pepper to taste
1 cup chopped parsley

In a large pot, heat olive oil then add garlic and onion. Saut? until soft. Add kale and saut? until wilted. Add 3 cups of the broth, 2 cups of beans, tomatoes, herbs, salt and pepper. Simmer 5 to 10 minutes.

Use a blender, or what have you, to mix the remaining beans and broth until smooth. I bet you're asking why. It's to thicken the soup. Mix into soup. Simmer for 15 to 20 minutes.

Serve it up in bowls and dress with parsley.

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Strawberry and Feta Salad

INGREDIENTS 

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  • 1 cup slivered almonds
  • 2 cloves garlic, minced
  • 1 teaspoon honey
  • 1 teaspoon Dijon mustard
  • 1/4 cup raspberry vinegar
  • 2 tablespoons balsamic vinegar
  • 2 tablespoons brown sugar
  • 1 cup vegetable oil
  • 1 head romaine lettuce, torn
  • 1 pint fresh strawberries, sliced
  • 1 cup crumbled feta cheese

DIRECTIONS

  1. In a skillet over medium-high heat, cook the almonds, stirring frequently, until lightly toasted. Remove from heat, and set aside.
  2. In a bowl, prepare the dressing by whisking together the garlic, honey, Dijon mustard, raspberry vinegar, balsamic vinegar, brown sugar, and vegetable oil.
  3. In a large bowl, toss together the toasted almonds, romaine lettuce, strawberries, and feta cheese. Cover with the dressing mixture, and toss to serve.
 
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