Spring is a fickle month in the Northeast. One day the sun warms and flowers start to pop open, then next it's cold and rainy. This week is the latter, sending a chill reminiscent of the recent winter past. So it's a great week for some warm soup with some of our very favorite superfoods, including kale.
This recipe comes from Many Paths, One Journey to Health, a cookbook published by the Holistic Moms Network based upon member-submitted, kid-tested recipes. These are simple, real food recipes for real people!
Kale and Cannellini Bean Soup (From our Farm to Table Section)
2 cloves of minced garlic
1 tsp. fennel seeds
2-3 carrots, chopped
1 parsnip, chopped
1 1/2 c. peeled, chopped tomatoes
6 c. vegetable stock
2 bay leaves
1 T. fresh oregano (or 1 tsp. dried)
3 med. potatoes, diced
1-2 bunches kale, stems removed and chopped
2 c. cooked cannellini beans
1 c. chopped oil-packed sun-dried tomatoes, drained
Pinch of saffron
Salt and pepper to taste
Fry garlic and fennel seeds in oil, stirring constantly, approximately one minute. Add, onions, cook another two minus. Add carrots and parsnips, stirring and cook for 4-5 minutes. Add tomatoes, stock, bay leaves, and oregano. Bring to a coil and cook for approximately 10 minutes. Add potatoes and kale, cooking for approximately 20 more minutes and sun-dried tomatoes. Simmer for 5-10 minutes until potatoes are cooked through. Remove pot from heat, stir in saffron and salt and pepper to taste. Enjoy!
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