I have lacinato kale still producing and have been meaning to make something like caldo verde and so made this last night. It was good last night, but better this morning, and to one cup of soup, I added another big handful of chopped kale! It was a good breakfast.
Simple summer kale soup
4 tblsp olive oil
1 medium onion chopped (at least 1 cup chopped)
1/2 tsp salt
10 cloves garlic, minced (or to your taste)
1 - 15 oz can garbanzo beans, drained and rinsed
1 - 15 oz can white beans or cannellini beans, drained and rinsed
6 cups water
Chicken broth paste/granules/cubes to make 4 cups broth
About 6 oz chopped lacinato kale (cut mid rib out before chopping)
4 tblsp smoked paprika
Over medium heat, warm olive oil in a large sauce pan or dutch oven. Add onion and salt and saute until the onions are translucent. Add garlic and stir frequently over medium heat, watching to keep the garlic from burning; cook until garlic starts to brown.
Once garlic is lightly browned, add the garbanzos, beans, water, and chicken broth paste/granules/cube(s), stirring well while paste/granules/cube(s) dissolves. Stir in paprika. Increase heat to high and bring to a boil then add chopped kale. Bring again to a boil and reduce to medium and cook gently for 5-10 minutes. Allow to cool in the pot 20-30 minutes. Serve with good garlic crusty bread for sopping.
Store leftovers in fridge. The soup is good the first day but will be tastier the second day.
Simple summer kale soup
4 tblsp olive oil
1 medium onion chopped (at least 1 cup chopped)
1/2 tsp salt
10 cloves garlic, minced (or to your taste)
1 - 15 oz can garbanzo beans, drained and rinsed
1 - 15 oz can white beans or cannellini beans, drained and rinsed
6 cups water
Chicken broth paste/granules/cubes to make 4 cups broth
About 6 oz chopped lacinato kale (cut mid rib out before chopping)
4 tblsp smoked paprika
Over medium heat, warm olive oil in a large sauce pan or dutch oven. Add onion and salt and saute until the onions are translucent. Add garlic and stir frequently over medium heat, watching to keep the garlic from burning; cook until garlic starts to brown.
Once garlic is lightly browned, add the garbanzos, beans, water, and chicken broth paste/granules/cube(s), stirring well while paste/granules/cube(s) dissolves. Stir in paprika. Increase heat to high and bring to a boil then add chopped kale. Bring again to a boil and reduce to medium and cook gently for 5-10 minutes. Allow to cool in the pot 20-30 minutes. Serve with good garlic crusty bread for sopping.
Store leftovers in fridge. The soup is good the first day but will be tastier the second day.