Recipe of the Week:

Chris M.’s Vegetarian Tuscan Kale and White Bean Soup

I think that my Mom originally got this recipe from a Pat Robertson/CBN publication. I ate a lot of it without upsetting my blood sugar.

And there was enough methane to run a small motorbike.

She hit the nail on the head when she said that no matter what you do with these ingredients or similar ones, you won’t go wrong.

Vegetarian Tuscan Kale and White Bean Soup

3 tbsp. olive oil
1 cup diced onion
4 large cloves of garlic, roughly chopped
4 cups vegetable broth
4 cup packed chopped kale
1 14 oz can of Italian –style diced tomatoes
1 14 oz. can of cannellini beans, drained and rinsed
1 14 oz. can of sliced carrots, drained

In a large saucepan, heat olive oil over medium heat. Add onion and
cook 3 minutes. Add garlic and cook 2 minutes. Add broth, kale and
tomatoes and cover and cook 5 minutes or until kale is tender. Add
beans and carrots and heat thoroughly.

Serve hot. Top with crunchy croutons and grated Pecorino Romano Cheese.

Chef’s Notes:

These are my Mom’s comments on her variations:

I have copied the recipe just as it appeared in the newspaper. Of course I did it my way. I used a large can of tomatoes (28oz. or so) and I don’t think they were the Italian style. I used either peeled or
chunks or whatever was on the shelf. I used chicken broth and probably 2 cups instead of four because I used the large can of tomatoes. Also I used fresh carrots and sautéed them with the onion. You would need to cook a little longer. Whatever you do I don’t think you could go wrong.

In doing the kale don’t forget to cut off the large stems of the kale.

Useful Recipe and Cooking Links:

Kale Recipes

15 Kale Recipes

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