I love the hearty texture of kale and there is no better time to enjoy it then fall while it is in season. Kale is considered to be a highly nutritious vegetable with powerful antioxidant properties. Kale is very high in beta carotene, vitamin K, vitamin C, lutein, zeaxanthin, and rich in calcium. When considering all of these good nutrients packed into one tasty green, I find myself wondering why we, as americans, don't eat more of it. Not only does it taste great, but it's good for our eyes, hearts, skin and soul. So make a big batch and keep it on hand when you feel like you need some simple comfort food and an extra vitamin boost.
Yields 4 - 6 servings
- 5 cups chicken or vegetable stock
- 1 large carrot peeled and chopped
- 1 can cannelloni beans (white kidney beans)
- 2 cloves minced garlic
- 1 small sweet onion chopped
- 3 cups kale chopped (remove rib)
- Salt and Pepper to taste
- Parmesan or Peccorino to top soup.
Bring your stock to a boil and add carrot, garlic and onion. Simmer until carrot is slightly tender. Add cannelloni beans in order to warm them up. Let simmer for only about 5 mins and take off heat. In order to take advantage of all of the nutrients in the kale and not cook them out, put a handful of kale into the hot soup once ladled into a bowl. Stir well and top with a sprinkling of parmesan or peccorino.
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