Hearty Kale, Bean, and Zucchini Soup
Sam Jones/Quinn Brein
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Our Hearty Kale, Bean, and Zucchini Soup is a delicious, comforting way to enjoy the harvest! Adding kale, and any leafy greens, to soup is a great way to get extra vitamins and minerals into your diet.
Kale is a powerhouse of a vegetable, and can be eaten raw, in a stir-fry, or when roasted with other vegetables. Here’s a great example: Roasted Autumn Vegetables.
1 package (1 pound) dried beans for soup
2 onions, chopped
1 teaspoon minced garlic
8 cups chicken, beef, ham, or vegetable stock
1 cup tomato sauce or stewed tomatoes
3 cups kale leaves, washed, stemmed, and sliced into 1/2-inch pieces
1 zucchini, quartered and diced
3 tablespoons coarsely chopped cilantro
salt and freshly ground black pepper, to taste
Rinse beans and soak in water to cover for several hours or overnight. Drain, rinse again, and put into a soup pot. Add onions, garlic, and stock. Bring to a boil, reduce heat, and simmer for 1-1/2 hours, or until beans are cooked through but still retain some texture. Add tomato sauce, kale, and zucchini. Bring to a boil and cook, stirring constantly, for 2 to 3 minutes, depending on how much texture you like. Add cilantro. Taste, then season with salt and pepper.
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