Hail to the Kale!

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,


  1. Becky Todd says:

    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!

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