White Bean and Greens Soup

November 2nd, 2006

1 l. onion, peeled and finely chopped
2 tbsp. olive oil
2 tbsp. butter
1 carrot, peeled, finely chopped
3 ribs celery, finely chopped
30 oz. canned white beans, rinsed and drained
1 l. white potato, washed and diced
4 c. vegetable stock
1 bunch fresh kale, chopped
1 tsp. lemon juice
2 tsp. rosemary
2 tsp. thyme
1 tsp. sage
1/2 tsp. fennel seed
1 bay leaf
dash green tabasco
t tsp. soy sauce
1 tbsp. white vinegar
salt, pepper to taste

Saute onion in butter until translucent in large soup pan. Add in celery and carrots. Cook on med low about 3 minutes. Add in kale, cook for a couple of minutes, then add vegetable stock. Add potatoes and remaining ingredients. Cook on med-low for at least 20 minutes, or until potatoes are tender and flavor is melded with other ingredients.

This recipe is also good when you omit the potatoes and substitute with 3 c. of pureed butternut squash.

Entry Filed under: Appetizers,Dinner,Recipes,Vegetables