4 slices (dark rye) sourdough, cut into 1cm squares
1 tbsp cooking oil or butter
Instructions
To make the soup-
Heat 2 teaspoons of oil in a large stock pot over medium heat.
Add shredded cabbage and leeks. Cook, stirring, until the cabbage has wilted and reduced volume by half.
Add stock and bring to a boil. Simmer for 15 minutes or until the cabbage has softened.
Add canned beans and simmer for another 5 minutes.
In the meantime prepare kale (and croutons).
To perpare the kale-
Wash leaves and stems under cold running water, shake off excess water. Chop across the leaves into 1cm wide ribbons.
Heat 2 teaspoons of cooking oil in a medium frypan over medium heat. Add kale and cook, stirring, until wilted and becoming crisp.
Turn off the heat and leave until serving.
To make the croutons-
Heat 1 tablespoon of cooking oil in another fry pan over medium high heat.
Add bread squares and cook, stirring, until the croutons are lightly browned and crisp.
To serve-
Divide soup between serving bowls.
Top with crispy kale and serve croutons on the side. Pop a few croutons into the soup at a time so that they can retain their crunch in every bite.
Originally Submitted
9/27/2012
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