Recipe:
Purple Kale … Soup!

by tmartin on June 19, 2011

It was gray and cold. And I had a giant bunch of purple kale, fresh from the ground, plus some cute little carrots. And spring onions. And rosemary and oregano in my garden. Time for …
Purple Kale Soup!

What I used:
Large bunch of purple kale
six slices of bacon
four cute little carrots
four spring onions
1/2 vidalia sweet onion
1 small can chopped tomatoes
1 can light red beans, drained
4-inch sprig of fresh rosemary
4-inch spring of fresh oregano
1 cup broth
1 cup of water, saved from cooking the kale
big crispy croutons
Italian cheese blend grated cheese

What I did & you can do at home too:
1. Chop up kale and cook it in boiling salted water for five minutes.
2. Instead of just watching the boiling kale :-) get out another dutch oven or like pan and in it fry four to six slices of chopped up bacon. (Have I ever mentioned how much I love my kitchen shears?)
3. To the now-cooked bacon, add 4 chopped green spring onions, a half chopped vidalia sweet onion, and four of those cute little spring carrots sliced into rounds. If you like orzo, add a handful of it as well and let it brown just a bit.
4. To the bacon and veggies, add a small can of chopped tomatoes (or the equivalent of fresh tomatoes), a four inch spring of fresh rosemary, a four inch sprig of fresh oregano, a cup of broth, and a cup of kale water, and a can of light red beans.
5. Cook for about 10 minutes.
6. Add the kale and cook for about 5 more minutes.
7. Serve in bowls, topped with crunchy croutons and a sprinkle of grated cheese (one of those multi cheese Italian blends works well)

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