This easy, nutritious soup is perfect for the last cold days of winter. Kathy Queen says she halves the recipe when serving just two people; the full amount would be great for a hearty family meal.
White Bean and Kale Soup
In a large pot, heat olive oil. Add garlic and onion, saute until soft. Then add carrot, celery, and mushrooms. Add wine and saute for at least 1-2 minutes. Then add kale and saute until wilted. Add broth, tomatoes, and seasonings. In a blender or food processor, mix about 1 cup of the beans and 1/2 cup soup liquid; add to soup. Add rest of beans. Simmer for 30 minutes or until vegetables are tender. Ladle into bowls, sprinkle with grated Parmesan cheese.
Yield: 4 servings
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