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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)