Michelle prepared a Creamy Kale and Vegetable Soup for the South Arm Seniors’ Kitchen in line with the cruciferous theme. Kale belongs to the cabbage family. Moreover, the kale is harvested from the Seniors’ Community Garden.

The Creamy Kale and Vegetable Soup is best served with some nice crusty bread. If you like Italian sausage, you can slice it and include it when your are sauteeing the veggies. Or, use farmer sausage but leave out the rosemary.

Ingredients

• 2 tablespoons olive oil
• 4 large garlic cloves, peeled and crushed or minced (about 2 tablespoons minced)
• 1 teaspoon dried rosemary, chopped or ground with mortar & pestle
• 1/4 teaspoon crushed red pepper
• 2 celery ribs, chopped
• 3 carrots, chopped
• 2 large potatoes, peeled & diced (or 4 to 5 small potatoes)
• 5 cups vegetable or chicken broth
• 2 cups white beans, fresh cooked or canned
• 1 head kale, chopped
• 1/4 cup cream
• rind of Parmesan cheese, optional

Source: Mintgreenapron.com

Instructions

Gently warm the oil in a large soup pot over medium heat. Add garlic, stirring it until its fragrant and soft (do not let it brown). Add rosemary and celery. Add carrot and kale. Add crushed red pepper and cook for a minute or two.

Add broth and beans and bring to a boil.

Add chesse rind if you have it. The secret to the creaminess  of this soup is the Parmesan cheese rind.

Add potatoes. Reduce heat and simmer for 15 minutes.

Just before serving, add cream and taste seasoning. Add salt and pepper if desired.