The perfect companion to a rainy day in autumn is this wonderfully rich and hearty kale soup. It's so healthy too - it just makes you feel all warm and cozy inside while you eat it. I like to dip a vegan-buttered slice of ciabatta baguette into mine (and by "a slice," naturally, I mean half a loaf of...)
It keeps great in the fridge too, so you can eat on it for several days. The kale starts to lose its rich color after a couple of re-heatings, but it still tastes great!
1 medium white onion, chopped
1 tablespoon extra virgin olive oil
4 cloves garlic, minced
1 bunch kale, stems removed and coarsely chopped
4 cups vegetable broth
1 28-ounce can diced tomatoes, undrained
1 15-ounce can great northern beans, rinsed and drained
1 cup water
1 bay leaf
1 teaspoon paprika
Salt and pepper, to taste
Any of your favorite Italian seasonings (I used basil, parsley, oregano, marjoram, and thyme), to taste
- In a large pot, saute onions, garlic in olive oil until tender. You can add a few splashes of water or vegetable broth as needed to prevent sticking.
- Add the broth, kale, tomatoes, water, seasonings, and bay leaf. Bring to a boil, stirring occasionally.
- Reduce heat, add beans, cover, and simmer, stirring occasionally, for about 45 minutes.
- Discard bay leaf and serve.