We occasionally link to goods offered by vendors to help the reader find relevant products. And so simple. Ew. I ordered a few cookbooks last week (including Heidi’s! Packed with nutrients, vitamins, and flavor to drive away the winter sniffles. Create a personalized feed and bookmark your favorites. This website uses cookies to improve your experience while you navigate through the website. Ingredients – makes about 5 cups. Add the onion, carrot, celery and garlic and sweat under a lid for about 10 minutes until the onions are softened. Add potato cubes and onions. Jennifer Causey; Styling: Missie Neville Crawford, Serves 4 (serving size: about 1 1/2 cups). Excellent Martin, so glad you like the recipe, I must make this soon again too! -E. Hi! Extra Veg which is run my Fuss Free Flavours (current host) and Utterly Scrummy, No-Waste Food Challenge which is run by Elizabeth’s Kitchen Diary and hosed this month by It’s Not Easy Being Greedy, Straight into my handwritten heirloom recipe book. Filled with immune system boosting and nutritious ingredients such winter greens like kale and spinach and topped off with nutrients from beef bone stock, this recipe is made for chilly, overcast days. Very flavorful and filling. Really tasty, easy to make soup that is incredibly healthy. Season with crushed red pepper, salt and pepper. I used the cheap, pre-grated parmesan from the deli department and it gave the soup a weird texture. Yes the print area is under the stars and photo on right in the recipe card. A magical concoction made with beef bone stock and healthy greens such as kale and/or spinach and with the aroma and taste of onions. Did you make this and love it as much as we did? 30 MINUTES OR LESSPutting an American spin on the Portuguese soup Caldo Verde, this version calls for a dash of flavor-boosting crushed red peppers. Add oil; swirl to coat. Tried this soup to use up some just -about-past-their best veggies. Lentils or other legumes and pulses would be a perfect add in. Your email address will not be published. I couldn't believe all the flavor it had. This is the soup we’ve had three nights in a row; it’s basically sauteéd onions added to beef stock, with kale and salt thrown in. Thank you. We like to use baby kale, and add in some carrots, potatoes, and celery. FOODAL® IS A REGISTERED TRADEMARK OF ASK THE EXPERTS LLC. Hello! This is a basic soup. Add the onion, celery, and carrots to a pot with olive oil. ALL RIGHTS RESERVED. The added onions take the fragrance up another notch while the greens add vitamins like A, B (folate), C, and K and minerals such as iron and calcium. Make a batch to last several days or freeze the base soup or even pressure can it (make sure to follow all USDA recommendations), dump it in a pan, add your fresh ingredients and allow to cook for 20 or 30 minutes, top it with your favorite crunchy bits if desired, and wham-bam “le dîner est servi.”. Stir often. I keep daydreaming about a hot bowl of soup with a big scoop of toasted coconut ice cream in the center. 5 Vegetarian Swaps to Boost Nutrition in Sweet Treats, 10 Dietitians Share Their Tips to Add More Plant-Protein to Your Diet, 1 bunch kale (about 1 pound), finely julienned, 1 1/2 cups canned lentils, drained and rinsed. Absolutely delicious. You also have the option to opt-out of these cookies. This error message is only visible to WordPress admins. https://www.allrecipes.com/recipe/132785/vegetarian-kale-soup For another level of flavor, start off with vegetable stock instead of water. Thanks. Stir in the tomato paste thoroughly to combine with the onions and once the pan is getting dry and crackling a bit, pour in all the stock. Get recipes, news, and how-tos in your inbox every week. It is mandatory to procure user consent prior to running these cookies on your website. I was so curious about this book … skeptical as well but, your comments make me want to flip through it even more. ), tortilla strips, grated cheese, etc. Thank you so much Barbabara. Method Heat the oil in a pan over a medium heat and fry the onion and garlic for 2-3 minutes, to soften. thank you so very much for this recipe. How much onion did you use? Italian Lentil Soup: A Hearty Meal for Busy Days, Make Thai Chicken Curry in the Slow Cooker to Spice Up Your Night, Classic Minestrone Soup to Warm Up on Cold Days (Vegetarian), Rate this recipe Adapted from Gywenth Paltrow’s My Father’s Daughter, 1 fennel bulb, stems and fronds removed, sliced thinly, 2 15-ounce cans cannellini beans, rinsed and drained, 1 bunch of kale, stems disgarded and leaves torn into bite-sized pieces. See our TOS for more details. Tried this to use the kale that came in our veg box. Canned or dried Cannellini Beans: feel free to substitute any white beans that you enjoy or have on hand (great northern beans, gigantes, lima beans, etc..), oregano (use your favorite herbs instead of oregano if desired). Add the fennel and onion and cook for 25 minutes, stirring occasionally.