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 !
INGREDIENTS
- 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
METHOD
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 !!
This looks delicious. I’m always looking for ways to add kale to my recipes–no matter what else happens our kale plants always do well in our garden. Thanks!
LikeLike
Thanks for taking the time to comment. I think you’ll like this soup! On another note, IF we don’t have a groundhog this year, then I’d love to plant some kale!! (Last year we had a mother…. and five babies….. It was NOT fun !! ; o )
LikeLike
Don’t know how I missed this post but the soup looks delicious. I thought those were egg noodles on top but on a closer look I see they’re grated cheese.
LikeLiked by 1 person
I know – the cheese DOES look like egg noodles… UNCOOKED egg noddles. I should’ve waited a moment for the cheese to melt. I hope all is well with you ‘A’!!
LikeLike
I wondered if they were frozen when you added them to the soup. 🙂 Things are ok. At least the weather is warming up.
LikeLike
No – it’s a three-cheese blend and they are just stiff…. for some reason.
LikeLiked by 1 person
Glad you think you’d like this soup and may try it! I was so pleased with how it turned out. And don’t forget that sprinkle of a bit of Parmesan (or any hard Italian cheese) at the very end. After a hard day of blogging and ‘mucking out winter stalls’ – this soup will ‘Do You Good’… As my grandmother and mother used to say!
LikeLike
This looks like something I might want to make for dinner! c
LikeLike
Hey this loos great. I am always looking for a new soup to try. I have some kale on hand, so I am going to give this a try.
I am posting this on my FB page (check it out here if you like: https://www.facebook.com/savorthefoodandyourhealth )
LikeLike
Thanks so much for your lovely comment! I just heard, via a Facebook post, that one of neighbors (with whom I shared some of this soup) loved it. That always make me feel good ! Oh – I just saw you posted this recipe on Facebook – I sooo appreciate that. Let me know how you like the soup and if you have any suggestions etc. (Gonna go follow the link you posted – thanks again!)
LikeLike
This sounds amazing! I love all those ingredients and the colors are so appealing!
LikeLiked by 1 person
Thanks Kathy – I was really happy with out this soup came out !!
LikeLike
[…] https://myyellowfarmhouse.com/2015/03/04/slightly-spicy-three-bean-tomato-and-kale-soup/ […]
LikeLike
I’m so very pleased you posted my recipe – thanks!! ; o )
LikeLike
This is my kind of soup with beans and lots of veggies. Plus I love your flavors…kind of like chili, but lighter with a nice hit of herbs!
LikeLiked by 1 person
When this soup first began simmering, the flavor was sort of ‘fine’…. as in, “Yeah, that’s fine…” but it wasn’t ‘delicious’ at that point. But after simmering away for an hour, I was pretty darn happy – the taste is very much like a good, hearty minestrone …. with a bit of zing !
LikeLike
Thank you so much Gerlinde !! I’m glad you like my recipes. And the Kitchens Garden is a great blog – Celia does a great job!! It’s always fun and interesting to read her posts. Where are you from?
LikeLike
Hi Cecile , I just found your blog via the Kitchengarden . You have a lovely blog and I always like new recipes . Your soup looks delicious.
LikeLike
I would love some of this soup right now! There’s so much snow outside! Love that you used 3 different beans.
LikeLike
Thank you Mimi ! I didn’t think I was a big fan of kale, until I made this soup ! Right now it’s only 9:30 a.m. but I (unusually) got up so early I just might eat some of this soup in about an hour. I made – for the 3rd time – a really great honey and walnut loaf to go with this soup… but… for the 3rd time… the loaf came out way to big for one pan. I thought perhaps I’d goofed on the measurements but it seems not. So – I’m ‘gonna give it one more try’ – and this time I’ll bake two loaves instead of one. Which is NOT a bad thing!
LikeLike
I was thinking the same thing – there’s nothing like a ‘stick to the rib’ soup for a winter such as we’ve had this year !!
LikeLiked by 1 person
What a hearty and tasty looking soup! Looks just perfect for this winter, that refuses to go away!
LikeLiked by 1 person