Redbor Kale and Great Northern Bean Soup
On my days off, I love spending my free time in my little garden. Gardening diverts my attention from my hectic day job into something completely relaxing and calm. Tending to my plants whether it be watering, weeding or picking bugs off the leaves of my lettuce makes me happy. I’ve enjoyed gardening for many years and every year and season my garden changes.
My garden is small but very productive. Two raised beds, a small patch of dirt and several large pots. That’s it. I utilize every bit of precious gardening space that I can. During the spring months, I grow my cool weather crops. Cool weather crops include kale, broccoli, cabbage, lettuce, cauliflower, spinach, kohlrabi and radicchio. In a few weeks, what you see here will be replaced by tomatoes, squash, beans, cucumbers and corn. I rotate the variety of plants every year and I make sure that I never put the same plants in the same spot every year.
A bucket of fresh picked Redbor Kale. I made the decision to harvest all my kale this morning. I did that because I needed to make room for the tomatoes that I will be planting next weekend. I gave a few bunches of kale away to friends and family and the rest went into the freezer. I saved one bunch for my Redbor Kale and Great Northern Bean Soup.
Redbor Kale. If you are not familiar with kale, you need to know that kale does not form a head like lettuce and that it has a cabbage like texture. I chose the Redbor variety of kale for my garden this year because I liked the purple color on the leaves and stems. I was not disappointed. It has a wonderful flavor too.
About four feet away from the kale, I planted a small patch of spinach. 2 packets of seed, warm days, plenty of water and a month later I have almost too much spinach. I need to start sharing the spinach with friends and family too. What’s worse is that I am starting to think that Bruce is getting tired of having spinach frequently as a side dish for the past couple of weeks. Fresh spinach is delicious and good for you. Organically grown spinach like mine, is even better. In a month or so I will be growing zucchini and yellow squash in its place. Unfortunately, Bruce despises squash. In the meantime, I hope that he enjoys his spinach.
My Redbor Kale and Great Northern Bean Soup is a simple recipe that I pulled together for a quick and healthy lunch during the work week. It’s made with fresh picked kale from my garden, great northern beans, carrots, onion and thyme. It’s easy to make and tastes delicious. Enjoy! Tessa
- 1 small bunch of kale (I used Redbor)
- 1 can great northern beans (drained and rinsed)
- 1/2 onion (chopped)
- 1 carrot (diced)
- 1 tsp olive oil
- 2 tsp garlic paste
- 1 tsp fresh thyme (use more if you like)
- 1 quart chicken stock. (use vegetable if you like)
- salt and pepper to taste
Wash and trim the kale. Be sure remove the stems. In a medium sized pan over medium high heat saute the onion and carrots in the olive oil until onions are translucent. Add the great northern beans, garlic, thyme and chicken stock. Salt and pepper to taste. Cook until kale and carrots are tender. Taste and correct your seasonings and serve. Makes about 4 servings.