Whtie Bean and Kale Soup

[Guest guest]

I made this for lunch today and it was a hit. I used Great Northern Beans,

but you could use Navy Beans or White Kidney Beans. Other greens could be

substituted for the Kale.

 

White Bean and Kale Soup

 

1 T. Olive Oil

1 Onion, diced

2 cloves garlic, minced

3 carrots, cut in slivers, using a mandolin

2 celery stalks, diced

1 yellow summer squash, diced small

1 T. Goya Adobo All purpose Seasoning

2 bay leaves

1/2 t. dried thyme

1/2 t. dried rosemary

 

7 c. water

4 T. McKay's " chicken " style seasoning- all vegetarian product

1 Bunch of Kale, diced up - about 4 cups chopped up

1- 16 oz can of diced tomatoes

2 - 16 oz cans of white beans, drained

3 T. chopped fresh parsley

 

Heat the Olive Oil in a large soup pot over med. heat. Add the first 9

ingredients and stir often. Saute until tender. Add the remaining

ingredients, except parsley and simmer for 15 minutes, until the Kale is

tender crisp. Add the parsley and simmer for 5 more minutes.

 

Serve with grated Parmesan Cheese sprinkled on top of each bowl.

I added a tiny bit of Garlic chili sauce to my bowl(found in the Asian isle

of your grocery store), because I enjoy the spice and flavor of this.

 

Enjoy,

Judy