Vegetarian Kale Soup
Author: 
Recipe type: Dinner
Cuisine: American
Prep time: 
Cook time: 
Total time: 
Serves: 8 bowls
 
Ingredients
  • 1 pound dried navy beans,
  • 7 garlic cloves
  • 2 tablespoons fresh Parmesan
  • 4 fresh rosemary sprigs
  • 2 bay leaves
  • 8 cups vegetable stock
  • 2 cups water
  • 1 bunch chopped kale (about 8 ounces) (stems removed)
  • 1½ tsp kosher salt, plus more as needed
  • Freshly ground black pepper
  • ¼ cup olive oil
Instructions
  1. Soak beans in water for 6 to 8 hours, and drain.
  2. Put the beans in a large pot with the garlic, Parmesan rind, rosemary sprigs, and bay leafs.
  3. Add the stock and water, and bring to a boil. Cover pot and reduce the heat to medium-low and cook, until beans are tender (about 2 hours)
  4. Add the kale and the salt. If the soup is too thick, add up to one cup of water.
  5. Reduce the heat to low, and cook, stirring occasionally, until the kale is tender and melts into the soup, 25 to 30 minutes.
  6. Meanwhile, heat the oil in a small skillet set over medium heat. Add the remaining two rosemary sprigs to the oil, pressing to submerge the herbs. After heated, remove the skillet from the heat and let it sit for 20 minutes to infuse the oil.
  7. Serve in large soup bowls, with a drizzle of rosemary olive oil and a grating of lemon juice over each bowl
Recipe by DietSmarter.com at https://www.dietsmarter.com/healthy-recipes/soup-recipes/vegetarian-kale-soup/