Soup…a tour de’ force in the arsenal of DoAhead Recipes!
Here in “prairie town” the winters can get cold… long…and cold. (Did I mention it gets cold?)
The tribe at 1 North Harmon lives on soup from about October to March. So, before the season comes to a close I’ll share a favorite…Bean & Kale Soup.
Bean & Kale Soup:
1 Tbsp Olive Oil
6-8 cloves crushed garlic
1 Large Onion-chopped
4 cups fresh kale (torn into small pieces)
4 cups Chicken Broth
2 15 oz cans cannelloni beans (we prefer just 1 can)
1 32 oz can stewed tomatoes
1 cup chopped parsley
1/4 tsp dried thyme
1/4 tsp dried rosemary
1/2 tsp salt
Saute’ garlic and onions in olive oil. Add chicken broth and heat through. Add kale, beans, stewed tomatoes and seasonings. Simmer 30 minutes (If I have leftover brown rice in the fridge I add a cup…deeeeelicious!)
The DoAhead Woman is almost ready. Soup can simmer on the stove or be transferred to a crock pot. Last but not least, you can add warm bread.
A bread maker is a great DoAhead, otherwise cornbread warmed from the freezer is a terrific option. (The Corn Bread DoAhead recipe will be for another day!)
Bam! DoAhead Dining at it’s best!
Your DoAhead Friend,
Hey, Cindy! I going to try this recipe but am wondering…you have dried thyme twice. Is there another seasoning to add that is missing? Thanks! Becky
Time after time, after time…I add too much thyme! So sorry Becky! I changed the typo on the site. The correct ingredients are 1/4 tsp thyme and 1/4 tsp rosemary!
Would you believe I just bought ingredients to make a batch this week. Hope your family enjoys it!