Last week I had this delicious kale and cannellini bean soup for lunch from a local restaurant. I loved the lemony creamy soup and tried to recreate it. I like kale, but I like kale cooked and this soup is perfect for using large amounts of kale (or any other hearty green like swiss chard or collard greens)
My take-out soup had carrots and celery, but I didn’t have either in my refrigerator. So, I used sweet potatoes and leeks instead and that tasted just as good.
The great northern beans were a substitute for the cannellini beans. If you would like a creamier texture, blend about a third of the beans before adding it to the soup.
Top the soup with avocado, cilantro (or parsley). Add rotisserie chicken or leftover grilled chicken for meat-loving members of your family.
| Mild | Medium | Spicy | |
| 2 | 2 | 2 | tablespoons oil |
| 1 | 1 | 1 | teaspoon turmeric |
| 1 | 2 | 3 | teaspoon powdered red pepper or flakes |
| 3 | 5 | 8 | cloves chopped garlic |
| 1 | 1 1/2 | 2 | inch ginger |
| 1 | 1 | 1 | cup chopped onion |
| 4-5 | 4-5 | 4-5 | stalks mixed herbs (rosemary, sage and oregano) |
| 2 | 2 | 2 | leeks, chopped |
| 2 | 2 | 2 | stalks chopped sage leave |
| 3 | 3 | 3 | teaspoons salt |
| 5 | 5 | 5 | cups finely chopped kale |
| 4 | 4 | 4 | cups chopped sweet potato |
| 2 | 2 | 2 | roma tomatoes, finely chopped |
| 5 | 5 | 5 | cups cooked northern beans |
| 4 | 4 | 4 | cups stock |
| 2 | 3' | 4 | zest of lemons and juice of 2 lemons |
| 1/4 | 1/2 | 3/4 | cup chopped herbs |
- In a large pot add oil and once it is heated add the ginger, garlic and turmeric and roast for 2-3 minutes.
- Once the spices are sauteed, add the onions and leeks, and cook for about 10 minutes until onions are soft and translucent.
- Tie the stalks of the mixed herbs with twine and add to onion mixture along with the chopped sage.
- Add chopped kale, sweet potatoes and chopped tomatoes or tomato paste or puree and cook until sweet potatoes are three fourths’ cooked.
- Add the cooked beans and stock and bring to a boil.
- Check for salt and add lemon zest and juice and mix completely.
- Serve topped with avocados or more chopped herbs.
ALTERNATIVES
| Beans | Greens | Onions | Root Vegetables | Herbs |
| Great northern | Kale | Onions | Sweet potatoes | Parsley |
| Cannellini | Swiss chard | Leeks | Potatoes | Sage |
| Cranberry beans | Collard greens | Scallions | Carrots | Rosemary |
| Pinto beans | Shallots | Beets | Thyme | |
| Any lentils with skin |
- Blend a third of the beans for a creamer and smoother soup. Do not blend after adding the kale or greens. You do not want the soup to look muddy,
- Try to use hearty greens and avoid greens like spinach that wilt very quickly and cannot withstand the extended cooking, or add the milder greens towards the end.
- Finely chop the greens and root vegetables. The soup has a better mouth feel when the vegetables are chopped.
- Add salt towards the end if you are using canned beans, because the beans are already salted.
- Do not skimp on the fresh herbs. This soup has few ingredients, the herbs add a nice flavor to the soup. You can go with one or many different varieties, but use a good amount of herbs.