White Bean and Kale Soup with Parmesan Balsamic Bruschetta!

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

  1. In a large pot, heat olive oil over medium heat. Add garlic and onion; saute until soft.
  2. Add kale and saute, stirring, until wilted.
  3. 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.
  4. 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.
  5. Ladle into bowls; sprinkle with parmesan cheese
Directions – Bruschetta
  1. Toast the bread on a grill or in a toaster oven until lightly browned and crispy on the surface.
  2. Brush with olive oil and top with 1-2 Tbsp parmesan cheese. Broil at 350 degrees until cheese has melted.
  3. Top with sliced basil and 1 Tbsp balsamic vinegar

Serve the soup with 1-2 pieces of bruschetta. Enjoy! 🙂

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8 Comments

Filed under Picky Cooks (Favorite Recipes)

8 responses to “White Bean and Kale Soup with Parmesan Balsamic Bruschetta!

  1. Well that looks gorgeous. We’re in Turkey and fresh beans are out at the moment so I’m going to try and make this with summer fresh beans. Thanks. 🙂

  2. Sounds like a seriously delicious (and very nutritious) meal! Thanks for sharing!

  3. That soup sounds fantastic. I love that it’s got so many good things in it!! Kate @kateiscooking

  4. This soup looks awesome for fall. I love soups with white beans. I also love that almost every ingredient is a pantry “staple”– so most of it I have on hand already! Thanks!

  5. looks like a comfort meal

  6. Love the combination of ingredients. Tonight is the perfect night for soup…it’s chilly in the Bay Area. brr. Recipe sounds yummy!

  7. Pingback: Tweets that mention White Bean and Kale Soup with Parmesan Balsamic Bruschetta! | The Picky Eater: A Healthy Food Blog -- Topsy.com

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