I had a bag of kale leftover from another recipe. I also had some parsley from another recipe. The great thing about being a recipe tester for a cookbook is trying new stuff! The not-so-great thing about recipe testing is having leftover ingredients waste in the fridge. Pantry soup time!
Black Bean and Kale Soup
I didn’t measure so most of this is guesstimates. Let your own fridge and pantry inspire you.
- 1.5 T Olive oil
- 2? tsp crushed red pepper
- 5+ cloves garlic, minced — I love garlic.
- 2 onions, chopped
- A bag of kale, stems removed, chopped — I guess it was about 4-5 cups.
- 1 large can of crushed tomatoes
- 3? tsp oregano
- 3? tsp rosemary
- salt and pepper
- 1 can black beans, drained and rinsed
- 1/2 cup parsley, chopped
Heat olive oil in a large saucepan over medium heat. Add red pepper flakes, then the onion, and then the garlic. Cook till onion is softened. Then add the kale in batches and saute till it wilts down. Add crushed tomato, seasonings, and black beans. Add half the crushed tomato can of water to thin it a little, if needed. Cook for about 15 minutes. Toss in parsley at the end.