Kale and White Bean Soup
It was cold and rainy yesterday… and I was stuck at home. I did not feel like watching TV. I already read the paper. And I did not feel like solving another Sudoku puzzle. There was no doubt that I was “bored out of my gourd”. So, later on that morning I thought it would be a good idea to make a healthy bowl of soup for lunch. I had some beautiful blue potatoes tucked away in the back of my fridge and a bunch of gorgeous purple kale in the crisper drawer.
I had never cooked purple kale before and when I saw it at my favorite store, I was immediately drawn to the gorgeous dark color. I just tossed it in my basket and headed straight to the check stand with my prize. I did not have a clue what I was going to do with it, all I wanted to do was try it. And, I’m glad that I did… The soup tasted wonderful.
In addition to learning about cooking kale, I learned a bit about blue potatoes. Blue potatoes are beautiful. Blue potatoes look cool. Blue potatoes are different and if you plan on cooking blue potatoes in a soup or stew it will eventually turn everything in your soup a funky blue color. I figured that out today after wanting have another bowl for lunch a day after I made the soup. I opened up the Tupperware container and was quite shocked at the color change. The soup tasted great but the visual appeal was nonexistent. So, word to the wise… Unless you intend to make a dark blue soup, omit the blue potatoes.
My Kale and White Bean Soup is tasty, hearty and delightfully vegan. It has tender bits of purple kale, potatoes, great northern beans, red bell pepper, thyme and tarragon in a savory organic vegetable stock. Enjoy! Tessa
- 2 cups purple kale (rinsed, stems removed, chopped and packed)
- 2 cups waxy type potato (diced)
- 4-5 cups vegetable stock
- 1 can (15 ounce) great northern beans (rinsed well and drained)
- 1 cup onion (diced)
- 1/3 cup red pepper (diced)
- 1/2 tsp dried tarragon
- 1/2 tsp dried thyme
- 2 dashes Maggi seasoning
- 2 pinches white pepper
- salt and black pepper to taste
- 1 tsp olive oil
- chopped parsley for garnish
Begin by cooking the onion and olive oil in a medium sized saucepan over medium heat until the onion is translucent. Add the vegetable stock, potatoes, tarragon, thyme, Maggi seasoning, and white pepper. Cook covered for about 10-15 minutes. Add the purple kale, beans and red onion. Cook until the kale is tender another 20-25 minutes. Taste the soup. Add salt and pepper if necessary. Garnish with fresh chopped parsley. Makes about 2 quarts of soup. Serves 6 -8.