Kale Soup
Portion Size: 1 cup
Ingredients: Yields: 8 servings
| Ingredients | Notes: |
| 1 (14 oz.) cans of white cannellini beans (or kidney) | Drained and rinsed. |
| ¼ cup of diced celery | Washed, trimmed and diced |
| 1/2 cup onion | Peeled, washed, and diced |
| 2 tablespoons chopped fresh parsley | Or ¼ cup dried parsley |
| 6 cups of low sodium chicken broth | |
| 3 cups fresh kale | (Or spinach or escarole). Washed, trimmed and chopped |
| 1 cup diced no added salt stewed tomatoes | |
| 2 teaspoons dried basil | |
| ½ teaspoon dried oregano | |
| ¼ teaspoon Pepper | |
| ¼ teaspoon Salt | |
| 1 clove garlic | Washed, peeled and minced |
| 2 tablespoons olive oil | |
| ¼ cup Grated Parmesan cheese |
Directions:
| Steps: | Directions: | Critical Control Point /Quality Assurance |
| 1 | Heat oil in large stock pot. | |
| 2 | Add garlic, onions, potatoes, and celery. | Fry out the garlic in olive oil taking care not to burn it. |
| 3 | Add the chicken broth, parsley, potatoes, seasonings and bring to boil. | |
| 4 | Reduce heat to simmer. Simmer for five minutes. | |
| 5 | Then add the coarsely shredded kale. | |
| 6 | Cook slowly for 20 minutes or so until greens are cooked through. | |
| 7 | Add the can of beans and cook another 5 minutes. | Cook until internal temperature reaches 135°F. |
| 8 | Serve hot. with grated cheese on top. |
Posted in Soup Recipes
