But it can be delicious. Like this Kale and White Bean Soup with looks only a mother could love. It will fill you up and keep you satisfied for quite some time. And it is so good for you, it might be a crime.
The real surprise, however, is that it is super-flavorful and the perfect bowl of warmth for cool fall days. Make half of the recipe for a smaller pot, or double it for the freezer. It tastes just as good with other kinds of greens, too, like spinach, escarole, or young collards.
- 1 pound kale, stems (and veins, if desired) removed and leaves washed
- 2 tablespoons olive oil
- 1 onion, chopped
- 2 cans cannellini beans, (14.5 ounces each), drained and rinsed
- 4 cups water
- 2 cups chicken stock or reduced-sodium canned broth
- Salt and pepper
- 4 thick slices country bread
- Grated Parmesan cheese, (optional)
- Cut or tear the kale into 1/2-inch strips. In a medium saucepan, heat 1 tablespoon oil over medium-high heat. Add onion, and cook until softened, about 5 minutes.
- Add about half of the beans, and lightly mash with a fork. Add water and stock, and bring to a boil. Stir in kale, remaining beans, 1 teaspoon salt, and 1/4 teaspoon pepper. Partially cover, reduce heat, and simmer until kale is tender, about 20 minutes.
- Toast bread. Ladle soup into bowls, top with toast, and drizzle with remaining tablespoon olive oil. Sprinkle with Parmesan, if desired.