Kale Soup with Garbanzo Beans and Potatoes

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I don’t really know what to call this soup exactly.  There is no way to shorten this soup’s name.  Oh and it’s not the nicest looking soup.  I mean my photography skills aside, its not a looker.  Let’s put aside the name and the look, and get down to the substance.  And that is where it’s at.  Looking substantively at this soup, we find a beautifully-spiced bowl filled with heart-warming elements perfect for these colder days and some sick family members, including a sick and grumpy toddler.

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Combining kale, garbanzo beans, and potatoes with light broth flavored with onions, garlic, bay leaves and rosemary adds the richness to this dish.  My husband, a huge fan of soups, gave this glowing reviews.  My sick toddler LOVES this soup, even down to the kale.  Mind you, we have to peel and halve the beans and tear apart the kale into small portions for him.  And, I, the biggest critic of brothy soups, also am a huge fan.  While I tend to go towards heartier, thicker soups, this nutritional powerhouse in a bowl has now become a family favorite.  

Kale Soup with Garbanzo Beans and Potatoes

adapted from Gourmet

yields 8-10 servings

Ingredients:

  • 1 lb dried garbanzo beans (or 2 cans of drained garbanzo beans)
  • 2 onions, diced
  • 5 cloves of garlic, minced
  • 5 cups vegetable broth
  • 2 quarts of water
  • 2 tsp salt
  • 1/2 tsp ground black pepper
  • 2 dried bay leaves
  • 1 tsp finely chopped rosemary leaves
  • 5 small gold potatoes, cut into small cubes
  • 1 lb kale, stems and center ribs discarded and leaves coarsely chopped

Directions:

  1. In a pot, cover beans with water by 2 inches and bring to a boil. Remove from heat and let stand, uncovered, 1 hour. Drain beans in a colander and rinse.  NOTE:  If you are using canned beans, you can skip this step.
  2. In a large pot, cook onions in oil with medium heat, stirring occasionally, until softened, about 4 to 5 minutes.
  3. Add garlic and cook, stirring, about a minute.
  4. Add beans, broth, 1 quart water, salt, pepper, bay leaf, and rosemary and simmer, uncovered, until beans are just tender, about 1 hour.  NOTE:  The cook time will be shorter (about 30-40 minutes) if you are using canned beans.
  5. Stir potatoes into soup and simmer 10 minutes.
  6. Stir in kale and remaining quart water and simmer, uncovered, until kale is tender, about 12 to 15 minutes.
  7. Season soup with additional salt and pepper, to taste.
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2 Comments

Filed under Soup, Vegan

2 responses to “Kale Soup with Garbanzo Beans and Potatoes

  1. Today is the perfect day for soup – this sounds so good!

  2. Ah, but the least picturesque food always tastes the best, doesn’t it? We often make a white bean & kale soups–now I’m thinking I should try some garbonzos too!

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