Okay Ann Wellman! (my niece). Here is the solution to your fear of kale. You are not supposed to have favorites but this soup is so nourishing and full of good things to build up your immune system, it’s hard not to admit just how much we love it. Several years ago and after many attempts, I found that by adding other great flavors and healthy ingredients, it became a wonderful as well as delicious favorite soup. So don’t be afraid to try this. You’ll fall in love with kale just like we did.
-To Your Good Health Annie, Aunt Lee
Ingredients 6-8 servings
1 complete head of garlic
1 cup of small dried tube shaped pasta
2 tablespoons of olive oil
1 large leek cleaned chopped using a little of the green and all of the white part
1 tablespoon minced fresh rosemary
8 cups chopped, cleaned kale stemmed removed (around a bunch)
3-4 cups peeled, diced fresh sweet potatoes
2 cans of drained and rinsed cannellini or white kidney beans
7-8 cups vegetable or chicken stock
(1) 16 oz, can of Italian diced tomatoes do not drain
2 teaspoons Italian seasoning
1-2 teaspoons sea salt
1/2 teaspoons black pepper
pinch of cayenne pepper to brighten
1 tablespoon chopped fresh basil
Preheat oven 425º- Roast the head of garlic drizzled with olive oil and wrapped in foil- around 1 hour or until soft. Set aside to cool.
Cook the pasta al dente so it holds up well in the soup. Rinse w/ cold water, drain and set aside.
In a large pan sauté gently the leek and rosemary in the olive oil for 5 minutes.
Add kale, sweet potato and the roasted garlic and sauté while stirring often for 5 minutes.
Add beans, tomatoes and stock and bring to a slow boil. Immediately lower heat and simmer for 15 minutes
Add prepared pasta, Italian seasoning, cayenne, salt and pepper, and basil (optional)
Heat through but don’t boil. Serve immediately. (You could prepare this in advance saving the cooked pasta, beans, basil and tomatoes to add a couple of minutes just before serving) -To Your Good Health, Lee