Right now we are getting a lot of kale, leeks, cauliflower and Napa cabbage in our CSA box each week. I'll admit, I have a hard time eating kale and collard greens on their own. And the kids - nothin' doin'. They just wont eat it. So I decided to make them all into a vegetable soup - along with some other veggies I know they do love. I think it turned out great! And the kids ate it pretty well too...as long as they had a grilled cheese to dunk and parmesan goldfish to sprinkle on top! =)
I kept this version vegetarian, but you could easily add roasted chicken or Italian sausage for a more substantial meal if you wanted. And feel free to use any beans you have on hand. White Northern beans were what I used....because it's what I had in the pantry!
White Bean & Winter Veggie Soup
2 Tbsp olive oil
1 onion, chopped
1 small bunch of carrots, peeled and chopped
1/2 cup celery, chopped
2 garlic cloves, minced
1 head cauliflower, chopped
3 cups Napa cabbage, shredded
7 cups kale, stemmed and chopped
1 jar Trader Joe's tomato bruchetta (you can use 1 can, diced Italian seasoned tomatoes instead)
4 cups organic vegetable broth
2 (15-ounce) cans White Northern beans
1 Tbsp fresh thyme
salt and pepper to taste
Heat a large pot over medium high heat.
Add olive oil, onion, carrot and celery and saute until tender. About 5 minutes.
Add garlic, cauliflower, cabbage and kale and saute a few minutes more.
Add vegetable broth and tomatoes and simmer on low heat for about 30 minutes.
Add beans, thyme and salt and pepper and simmer 10 minutes more.
Ladle into bowls and ENJOY!