Last spring I have planted kale in my veggie patch. The poor thing has been attacked by my two-year-old and by moths way too many times. At one stage I even thought that I had lost it completely. The moths ate it to the core, nothing was left, not more than a few sticks. But… it sprung back to life, as beautiful as ever!
We used it in so many dishes throughout the summer and autumn, in salads, with eggs, soup; you name it.
Sadly I had to pull it out the other day, to get the veggie patch ready for some winter veggie crops, of course with kale first on the list. Yesterday we made a soup with it so as the last goodbye I thought to take a few pics and write a recipe to share.
It is a lovely soup, very simple and filled with goodies.Tomatoes, beans, kale, meat… I made my own chicken broth to use in the soup. I’m a bit of chicken carcass collector so always have a few in the freezer, they come very handy for making a soup or broth.
We enjoyed the soup with fresh sourdough bread, it was a simple dinner, but it was thoroughly enjoyed by all.
2 tbsp olive oil
1 onion finely diced
2 garlic cloves crushed
2 cups cubed cooked pork meat ( chicken, beef or lamb )
1/2 tbsp paprika
1 tsp ground coriander seeds ( preferably fresh)
6-8 cups chicken broth ( I used homemade broth )
2 tbsp verjuice ( optional, but gives lovely taste )
2 – 400g cans diced tomatoes or 600g fresh tomatoes peeled and diced
1 can cannellini beans thoroughly rinsed
1 bunch – 4 cups chopped kale ( prior chopping kale remove the hard stems )
Salt and pepper to taste
- Heat oil in a large pot, add onion and garlic. Saute until translucent, then add meat and cook till lightly browned.
- Add paprika and ground coriander, stir well.
- Add broth, if using homemade broth strain it through a sieve, bring to boil.
- Add chopped tomatoes and cannellini beans, simmer for a few minutes then add kale.
- Season with salt and pepper to taste, and cook till kale has wilted, about 5 minutes.
Serve and enjoy.