This soup has the richness of a minestrone and the benefit of being Good forYou!
For some extra ‘zing’ – right before serving – sprinkle soup with a bit of Italian Three-Cheese Blend (Parmesan, Asiago & Romano).
Every time I develop a new recipe, I’m always hoping the end result equals the flavors I’d envisioned. And I must say I’m very pleased with this Slightly-Spicy Three Bean, Tomato and Kale Soup. It’s super easy to prepare and makes quite a bit, which is always a plus. Simmering this soup for an hour allows the peppery flavor of the kale to stand out, and the broth becomes slightly creamy due to starches in the kidney, black and garbanzo beans. ++ I decided not to add any meat to this soup, but, of course, you could add some chopped chicken or beef if you choose. But this soup is so hearty, I think you really won’t miss the meat at all !
- 3/4 cup roughly chopped red pepper
- 3/4 cup roughly chopped red onion
- 2 Tbs. olive oil
- 2 large cloves garlic, minced
- 3 cups kale, roughly chopped ++ Cut out the thick stems running down the center of the leaf.
- 1 can (15.5 oz.) kidney beans – drained and rinsed
- 1 can (15.5 oz) black beans – drained and rinsed
- 1 can (15.5. oz.) garbanzo beans – drained and rinsed
- 1 (48 oz.) container chicken broth – PLUS – another 2 cups ++ The extra 2 cups can be replaced by 2 cups water and 2 bouillon cubes. ++ If using ‘Knorr’ chicken bouillon cubes, you’ll only need 1.
- 1 can (28 oz.) crushed tomatoes with Italian herbs ++ I like ‘Contadina’
- 3/4 tsp. salt – or to taste
- 1/8 tsp. black pepper
- 1/4 tsp. chili powder
- 1/4 tsp. cayenne pepper
- 1/2 tsp. Italian seasonings ++ Or a mixture of oregano, basil, thyme, sage & rosemary
- ++ Italian Three-Cheese Blend – OR – any type of Italian grated cheese to sprinkle on top
In a large Dutch Oven (or large cooking pot such as you would use to boil pasta) cook 3/4 cup roughly chopped red pepper and 3/4 cup roughly chopped red onion in 2 Tbs. olive oil over medium heat for 3 – 4 minutes… or until veggies begin to look translucent. ++ There’s no need to worry about under-cooking or over-cooking the red pepper or onion, they’ll finish cooking in the broth. Add 2 large cloves garlic, minced – continue cooking for about another minute.
Add 1 can (15.5 oz.) kidney beans – drained and rinsed, 1 can (15.5 oz) black beans – drained and rinsed and 1 can (15.5. oz.) garbanzo beans – drained and rinsed
Now add 3 cups roughly chopped kale, stems removed. Pour in one container (48 oz.) of purchased chicken broth plus 2 cups. ++ As mentioned above, the extra 2 cups can be 2 cups of water and a chicken bouillon cube. (Or, if you have it, 8 cups homemade chicken broth).
Add the contents of 1 can (28 oz.) crushed tomatoes with Italian herbs – and you’re almost there!!
Add spices; 3/4 tsp. salt (or to taste), 1/8 tsp. black pepper, 1/4 tsp. chili powder, 1/4 tsp. cayenne pepper and 1/2 tsp. Italian seasonings. Bring soup to a boil, lower heat and simmer for about an hour, stirring occasionally. ++ No need to cover pot.
Waiting for soup to come to a simmer….
After about an hour…. that is, if you’ve been able to wait for the full hour ….. you’ll have a big pot of yummy soup to share with your neighbors. Which is what I love to do. PS I also shared some of my Honey Walnut Bread, which I just L.O.V.E. – recipe for that coming soon. ENJOY !!
++ Photo credit for ‘prepping kale’ goes to http://food52.com/blog/8211-how-to-prep-kale. I highly recommend food52.com – it’s full of terrific ideas and advice !!