Kale salads and kale chips, the darling vegetable dishes last year, still have an influence. Their ubiquity on dinner tables and at picnics has led to such supermarket products as baby kale leaves. Once a specialty item of farmers markets, small, tender, young kale leaves can now be picked up, pre-washed, in plastic bins — ready to throw into salad bowl or saucepan.
Despite the modernization of the once overlooked green, sometimes they are more welcome in a simple, rustic preparation. The kale and bean soup is such a dish. Just a few ingredients and little actual work and you’ve got a hearty soup. Add some protein, if you like. Along with (or instead of) those listed, you could cook a few slices of bacon. Skip the hot pepper, or add more.
Then enjoy a bowl and contemplate the next vegetable trend.
Kale and White Bean Soup
Prep: 10 minutes; Cook: 10 minutes; Makes: 4 servings
2 tablespoons olive oil
2 cloves garlic, minced
2 cups cooked white beans, or 2 cans (14 ounces each), drained, rinsed
1 quart chicken broth, homemade or low-sodium if canned
3 to 4 cups roughly chopped kale
1/2 teaspoon salt, or to taste
1 cup leftover turkey or chicken, or cooked sausage, optional
1 small fresh chili pepper, such a fresno or habanero, thinly sliced crosswise
Heat the olive oil in a Dutch oven or large saucepan; add the garlic. Cook until aromatic, 1 minute. Stir in the beans to coat with the oil.
