St. John's Club Kale Soup

TOTAL TIME: 2 hr 35 min
Prep: 15 min
Inactive Prep: --
Cook: 2 hr 20 min
YIELD: 8 servings
LEVEL: --

ingredients

  • 1 bunch kale, stemmed and torn
  • 2 bay leaves
  • 1/4 teaspoon dried thyme
  • 1 1/2 teaspoons salt
  • 1/4 teaspoon red pepper flakes
  • Ground black pepper to taste
  • 1/2 cup chopped fresh mint
  • Loaf of crusty Portuguese bread
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Directions

In a heavy 8 to 9 quart stockpot, heat the olive oil over high heat. Add the sausage and onion and saute for 2 minutes. Add the garlic, parsley and beans and cook for 2 minutes. Add the chicken stock and bring to a boil. Stir in the bay leaves, thyme, salt, pepper flakes, and black pepper. Reduce the heat to medium and simmer, uncovered, until the beans are tender, about 1 1/2 hours. Add the potatoes and kale. Continue to simmer for 30 minutes, or until the potatoes are tender. Skim the fat from the top with a large spoon. Pour the soup into individual soup bowls and stir 1 tablespoon of mint into each bowl. Allow the mint to steep and infuse its flavor for 1 to 2 minutes. Serve with crusty Portuguese or French Bread.

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  • on May 15, 2011

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    I left out the sausage,parsley,and mint because I didn't have any. So I guess this was a vegetarian soup, but it was excellent. Even my roomate, who generally avoids healthy food like the plague, loved it.

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