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Thursday, 11 November 2010

Kale & Beans Soup

A lovely hearty soup for the upcoming winter nights. While the recipe has sausages in it, you can easily skip those and end up with a very tasty vegan version of this soup. What you need...

1 onion, chopped
2 cloves garlic, crushed
1 large potatoe, peeled and cubed
Half a bunch of kale, chopped up
1 can white kidney beans
250 g cubed sausages, fried


Heat 1 tbs olive oil in a dutch oven over medium heat and cook the onions and garlic until softened. Add the potatoes, sprinkle with half tsp paprika and cook for 1 minute. 

Pour in 4 cups of water, salt and pepper to taste and a bay leave. Cover and simmer for about 10 minutes, until the potatoes are tender enough. Add kale and beans and simmer for another 5 to 7 minutes. Add the cubed sausages and serve. 

For tonight's soup, I replaced sausages with cubed chunks of sake prosciutto.

 Source: Inspiring Ideas for Everyday Living - October 2010.

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