A few weekends ago, we visited one of our good friends who lives in San Diego (which, if you’ve never been there – is one of the most beautiful, peaceful places to visit in California!). The first night we were there, she made an amazing soup based off this recipe from AllRecipes.com. My husband and I both loved it – so I decided to try and recreate it tonight, with a few twists and additions of my own 🙂 It was actually very easy to make – didn’t take more than 40 minutes (and then the soup just has to simmer for a while for the flavors to combine). All in all, a great, light summer supper!
Ingredients – Soup
- 1 Tbsp Extra Virgin Olive Oil
- 8 large garlic cloves, minced
- 1 medium yellow onion, chopped
- 4 cups chopped raw kale
- 4 cups low-fat, low-sodium vegetable broth
- 2 (15 ounce) cans white beans, such as cannellini or navy, rinsed and drained
- 4 roma tomatoes, chopped
- 1 Tsp dried oregano
- 1 Tsp dried basil
- 1/2 tsp salt
- 1/4 tsp pepper
- 1/4 tsp crushed red pepper
- Fresh shredded Parmesan
Ingredients – Bruschetta
- Crusty, whole wheat bread
- Extra virgin olive oil
- Balsamic vinegar
- Fresh shredded Parmesan cheese
- Fresh basil, thinly sliced
Directions – Soup
- In a large pot, heat olive oil over medium heat. Add garlic and onion; saute until soft.
- Add kale and saute, stirring, until wilted.
- Add 3 cups of broth, 2 cups of beans, and all of the tomato, herbs, salt and pepper (crushed red pepper + black pepper). Simmer 5 minutes.
- In a blender or food processor, mix the remaining beans and broth until smooth (I actually just mashed the beans in the broth with a potato masher and it worked great). Stir into soup to thicken. Simmer 15 minutes.
- Ladle into bowls; sprinkle with parmesan cheese
- Toast the bread on a grill or in a toaster oven until lightly browned and crispy on the surface.
- Brush with olive oil and top with 1-2 Tbsp parmesan cheese. Broil at 350 degrees until cheese has melted.
- Top with sliced basil and 1 Tbsp balsamic vinegar