Monday, January 16, 2012
Kale Tomato Soup
A great way to incorporate more greens into your diet is to add them to soups. Kale is high in vitamins A and C and also in calcium and iron. Research has shown that the calcium from kale is absorbed into your body better than the calcium from dairy foods.
2-3 tablespoons of olive oil
2 leeks thoroughly washed and chopped
2 carrots, chopped
2 stalks of celery, chopped
2-3 cloves of chopped garlic
Salt & pepper
32 ounces of vegetable broth
28 ounce can of diced tomatoes
1 can of cannellini beans, washed & drained
1 large bunch of kale roughly chopped
Saute your vegetables on low heat in olive oil until softened. Don't skip this step. Salt & pepper to taste. Add the tomatoes and broth. Raise the heat to medium and bring to a simmer. Add your beans and Kale and only cook until the kale begins to wilt. Try not to over cook the kale.