Monday, November 12, 2012

Meatless Monday - Tuscan Bean & Kale Soup

This hearty bean soup was easy to prepare, and delicious to consume!  This recipe was provided by Spiral Path Farms, our CSA, and with a few modifications, we were quick to taste test it!
1 c. diced carrots, celery, and onions
4 cloves garlic, peeled and chopped
3 cans garbanzo beans (15.5 oz.), rinsed and drained
1 can diced tomatoes (30 oz.)
1 tsp. crushed red pepper
1 tsp. dried thyme
3 bay leaves
1 tsp. ground coriander
salt and pepper, to taste
3 c. herbed tomato sauce
3-1/2 c. water
2 c. fresh kale greens, chopped

Saute carrots, celery, and onions in small amount of water until soft.  Add garlic, saute an additional minute.  Add garbanzo beans; stir.  Add diced tomatoes with juice and herbs and spices.  Cook 2 minutes.  Add tomato sauce and water.  On high heat, bring to simmer.  Reduce heat to low; cook, stirring occasionally, about 20 minutes.  Add kale.  Cook, stirring as needed, an additional 10 minutes.  Remove bay leaves before serving.  Sprinkle individual servings with shredded Parmesan cheese, if desired.


Steph said...

So glad to see your contributions to this blog effort!

GardenOfDaisies said...

YUM! This is my favorite kind of dinner in the fall.

Donna and Miss Spenser said...

YUMMMM...I will have to give this a try. I love all the ingredients and Kale is so good for you! TX for sharing! Donna

Donna and Miss Spenser said...

I did make this - it was good - but wanted to say we added a large squirt of basil (gourmet basil in squirt tubes from the salad section in the grocery store.) It really enhanced the taste. The younger guys weren't too thrilled about it...too many green things in there...they loaded up on bread for dinner! ha.