Monday, August 22, 2016
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| My Trainer's Kale Soup |
"So a lot flavor and so easy to customise with your preference of greens! You can even substitute vegetable inventory to make this a completely vegetarian dish! Serve with crusty bread for dipping. Tastes even better tomorrow! Enjoy!"
Ingredients :
- three tablespoons olive oil, or as needed
- 1 huge onion, diced
- five carrots, sliced
- five stalks celery, chopped
- salt and floor black pepper to taste
- 2 cloves garlic, minced
- 1 (32 fluid ounce) field bird stock
- 1 (15 ounce) can black beans, drained and rinsed
- 1 (15 ounce) can cannellini beans, drained and rinsed, divided
- 1 cup chopped kale, or to flavor
- 1 tablespoon apple cider vinegar, or to taste
Instructions :
| Prep : 15M | Cook : 6M | Ready in : 50M |
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- Heat olive oil in a stockpot over medium warmness; cook and stir onion, carrots, celery, salt, and pepper in the hot oil until carrots are smooth, 10 to 15 mins. Stir garlic into vegetable mixture and prepare dinner until fragrant, approximately 2 minutes.
- Stir fowl stock, black beans, and 1/2 can cannellini beans into vegetable mixture.
- Blend last half can cannellini beans in a meals processor or blender until easy; stir into vegetable combination. Add kale and apple cider vinegar to vegetable aggregate; bring to a boil. Reduce warmth and simmer till flavors have combined, 20 to 30 minutes.
Notes :
- Reynolds® Aluminum foil may be used to maintain meals moist, cook it calmly, and make smooth-up less difficult.
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