Kale Soup

Today I received a recipe in my email.  Ah hah ha ha!  Could I have said such a thing 10 years ago?  Five?  I thought it looked real good, but I made it better.


Kale Soup


  • 1 tablespoon olive oil
  • 1 small white onion, sliced thin
  • 1 small fennel bulb, sliced thin
  • 3 garlic cloves, minced
  • 1/2 bunch kale, tough stems removed and torn into 1-inch pieces
  • 1 pound cooked pink beans (or use any bean you like)
  • 4 cups vegetable stock or chicken stock (I like to use water and tomato/chicken bouillon)
  • Salt
  • Fresh ground black pepper
  • Lemon wedges


In a saucepan heat oil over medium-low heat.  Add onion and fennel, stirring occasionally, until they start to soften, about 5 minutes.  Stir in garlic.  Add kale, beans, and vegetable stock.  Season with a tiny bit of salt and with pepper.

Cook until slightly thickened and kale is tender, about 10 minutes.  Serve with lemon wedges.

Serves 4.

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