Purple Kale and White Bean Soup
Prep: 15 minutes Cook: 45 minutes
By Colleen Patrick-Goudreau
Of course, you can use green kale (dinosaur, or curly) for this soup, but the purple imparts a beautiful color and forces you to choose a type of kale you might not otherwise have tried.
- 2 tbsp water for sauteing
- 2 medium yellow onions, diced
- 3 stalks celery, finely chopped
- 2 carrots, finely chopped
- 1/4 tsp crushed red pepper flakes
- 1 sprig fresh rosemary
- 1/4 tsp salt, plus extra, to taste
- 1 tbsp tomato paste
- 1 bunch purple kale, stems and ribs discarded, leaves chopped into 1-inch pieces
- 8 cups vegetable broth
- 15 ounce can white beans (navy, cannellini), drained and rinsed
- freshly ground pepper to taste
Heat the water in a large soup pot over medium-low heat. Add the onions and cook, stirring occasionally until soft and translucent, about 7 minutes. Add the celery, carrots, red pepper flakes, and rosemary sprig. Season with the 1/4 teaspoon salt.
Cook, stirring occasionally, until the vegetables soften and become fragrant, about 5 minutes. Add the tomato paste and combine thoroughly with the vegetables, cooking for about 2 minutes.
Add the kale, vegetable broth, and beans. Bring to a boil over medium-high heat. Reduce the heat to a simmer and cook until the kale is tender, 15 to 20 minutes.
Remove the rosemary sprig, add pepper and salt to taste, and serve.