Latest Mixtape:

Shop the TK market: Coffee + Vinyl Pairings Subscription (Recurring)

IMG_1212 Buy it now

A Pot of Soup to Get You Going

A while ago, I found this great recipe for a hearty veggie soup. While I tend to revisit my favorite recipes often, I have surprisingly only made this soup once–despite its incredibly simple list of ingredients and quick-to-table offer.

Every once in a while, I’ll go to the market and see something beautiful. Really vibrant tomatoes. Red pears. Fresh figs. Glorious green kale. This feeling probably translates to what a shoe-a-holic feels at Nordstrom’s Semi-Annual Sale. I get my kicks from produce. And unusual jarred preserves from foreign countries. I like spices, too. And fancy dark chocolates. Usually, I throw too much into my basket (which tends to get filled to the brim) and then come home thinking, “Oy, I bought too much.” Of course this past weekend was one of those times. I bought a bagful of cluster tomatoes and a bunch of fresh kale with no immediate plans for their use.

The good thing is, these types of shopping experiences often inspire action. And so, I plotted. After flipping through my little handwritten recipe book, I stumbled again upon this soup and remembered liking it very much the first time I made it. I played around with the recipe a bit and jazzed it up with some fresh herbs and spices. I also didn’t blend the soup, as recommended in the original recipe, since I always prefer a chunkier, heartier texture. So, without further ado.

White Bean and Kale Soup

1 tbsp. olive oil
6 garlic cloves, chopped finely
1 onion (any kind), chopped
4 cups chopped raw kale (I used a whole bunch–didn’t really measure)
4 cups chicken broth (I used free range)
2 (15 ounce) cans of white beans (also known as cannellini)
4 tomatoes, quartered and then halved
2 teaspoons dried Italian herb seasoning (or a mix of thyme, rosemary and oregano)
Salt and pepper to taste
1 cup chopped parsley & cilantro (mixed)
few dashes of cayenne pepper

1. Heat the olive oil and add garlic and onion; sauteing until soft.
2. Add chopped kale and saute until it just starts to wilt.
3. Add broth, beans (undrained), tomatoes, herbs, seasoning and simmer for 15-20 minutes.

You can serve this soup piping hot, with shaved Parmesan on top. Don’t forgot some yummy bread for dipping.

Let's Meet up… in your inbox.

Posted by Kasey

KaseyProfileSunspot

Kasey is the food editor and co-founder of Turntable Kitchen. She loves dark chocolate, warm crusty bread, and traveling to new places. She speaks Russian, but does not like vodka.

  • http://www.blogger.com/profile/06550904844767262868 Matthew

    This was a delicious soup! I’d definitely recommend this recipe!

Get the pairings box:A curated food and music discovery experience

L8pUk8wVWhFhv7w5JmbCvJncs5keVUxX-710ZPkWCek Subscribe

In season now:

Shop the TK market: Cookbook In A Recipe Box

cookbooklead Buy it now

Recently on the turntable:

See all Stories from the Turntable > >

Recently in the kitchen:

See all Stories from the Kitchen > >

Get the pairings box:A curated food and music discovery experience

L8pUk8wVWhFhv7w5JmbCvJncs5keVUxX-710ZPkWCek Subscribe

In season now:

Shop the TK market: Cookbook In A Recipe Box

cookbooklead Buy it now