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Cabbage, Bean, and Crispy Kale Soup Recipe

   
 

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     Cabbage, Bean, and Crispy Kale Soup

Category   Salads - Soups - Sidedishes
Sub Category   None
Servings   4
Preptime   5 minutes

Ingredients
medium green cabbage, shredded
1 leek, white part only, sliced
4-5 cups vegetable stock
1 (440g) can butter beans, drained
4 whole kale leaves
2 fresh bay leaves or 4 dried
4 tsp cooking oil or butter
For the croutons-
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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